Curried Sea Palm and Rice

Curried Sea Palm and Rice Seaweed Recipe

Ingredients:

• 1/2 oz Sea Palm
• 1 cup rice
• 1/2 tsp salt
• 2 1/2 cups water
• 4 cups chopped vegetables of your choice, i.e. asparagus,broccoli, green beans, carrots, onions
• 1-2 tsp curry powder, (depending on how spicy the curry is, and how spicy you like it)
• 1 tsp salt
• 2 Tbs ghee
• 1 cup coconut cream + 1/2 cup water if more sauce is desired

Directions:

Snip the Sea Palm into 2″ pieces with scissors, or break with your hands.
Heat the water in a pot, add rice (rinse in cold water first) and bring to a boil.
Add Sea Palm and 1/2 tsp salt to the pot, stir briefly and cover.

Melt the ghee and coconut cream in a wok or tick bottom saucepan and add curry powder and salt. Stir well, then add the chopped vegetables of your choice and stir well again.

Cover and cook for 15 minutes or until the vegetables are tender. Add 1/2 cup hot water if you like the dish to have more sauce.

Serve with rice and Sea Palm
Makes 2 servings.

Did you enjoy this recipe? Please consider sharing it with a friend!

Naturespirit Herbs co Founder Kari Rein

About the Author 

Kari Rein is the chief recipe tester in the Naturespirit Herb’s kitchen. She co-founded Naturespirit in 1990. Here in high altitude old growth forest with a nice specimen of  Bear’s Head Mushroom (Hericium americanum), a very tasty edible and medicinal mushroom.

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