Kids can make a rich nutrient dense organic coconut milk curry with the veggies they harvest from their raised bed gardens. Organic brown basmati rice makes the perfect base for this yummy vegan, gluten free dish.
While the rice is cooking, kids can steam 1 large chopped organic pattypan squash, 2 medium chopped organic red potatoes, ½ cup chopped organic green beans, ¼ cup chopped organic red pepper, ¼ cup chopped organic red onion, 2 minced garlic cloves, and 1 tsp fresh grated organic ginger.
In a medium pot, pour 14.5 can organic diced tomatoes with chilies, 1 cup of canned organic coconut milk, 1 tbsp curry powder, ½ tsp sea salt. Add the steamed veggies, bring to a boil, and simmer 5 minutes. Remove from heat. Serve on a bed of organic brown basmati rice. Chop ¼ cup fresh cilantro and sprinkle over the top of each dish.