Tonight’s menu was inspired by coconut milk.

To make the rice:

1. Add 1 cup basmati rice to a small stove top pan on medium heat.
2. Add 1/2 can coconut milk. When boiling, stir gently, cover and reduce heat to low.
3. Check in 15 minutes and fluff with fork when the rice is completely cooked.

 
To make the curry:

1. Slice in half 1 eggplant, 2 yams, 1/2 spaghetti squash & 1 zucchini  and place on baking tray. Sprinkle with coconut oil and pepper. Place in 400* oven about 30 min or until cooked.
2. In a large saucepot over medium heat, add 1 can coconut milk, 1 chopped carrot, 1 scallion & handful of chopped grape tomatoes. Add 1 tbs. of the following: tumeric, cumin, paprika, all spice, cinnamon, masala powder & curry power.
3. When the carrots are almost cooked remove from heat and blend completely in a blender. Return to heat.
4. Scoop pulp from spaghetti squash and chop up remaining vegetables. Add to sauce pot liquid until ready to serve.
5. Present rice and curry in large bowl or dish. Garnish with sesame seeds, sliced mango & avacado. Serves 2-4.