Minneosta Curried Rice

A fantastic dish perfect for a pot luck or dinner party. also makes great leftovers with a quick turn in the microwave. this curry dish is light and delectable.




1 Cup - Basmati rice (Seasoned/oiled) 3 small sized heirloom Tomatoes 2 medium sized Spring onions 4 cups Chopped Fresh Spinach ⅓ cup Fresh Basil chopped ½ cup raw unsalted Sunflower seeds 8 oz. Spicy Dried Tofu 4 tablespoon Raw coconut oil 2 teaspoon. Celtic Sea Salt 5 -8 mill turns of mixed pepper corn 3 tablespoon Turmeric 1½ tablespoon fresh Ginger 1 tablespoon Garam Masala Spice blend ¼ cup of white wine

Nutritional information

No nutrition information available


Cook rice with 2 teaspoon of coconut oil, and let it sit for 5 minutes and fluff While rice is resting Prepare 15-inch sauté pan with remaining oil, onion and seasoning. Press the spices plus S&P into the oil and onion to open up the flavor. Simmer and add white wine to lift the spices from the sauté pan (may use less then ¼ cup of wine to do this) Before transferring rice to the sauté pan; add tofu and tomato simmer for about a minute then add rice. Fold rice into the mixture until even. Remove pan from heat source and add spinach, basil and sunflower seeds.