This was a fun and tasty recipe I whipped up. It’s very nurturing and great this time of year, and any time of year.


1 can of coconut milk (I usually use Thai Coconut Milk. Fresh is ideal if you can get it)

1 can of kidney beans

2 cups of broccoli florets

1 cup of corn

1 cup of rice (pre-soaked) or the option of quinoa or other grain

2-3 tsp. of Tandoori spice mix

1 tsp. of Turmeric (optional)

1 tsp. of sea salt

1 tbs. ghee

1 tsp. of mustard seeds

1 tsp. of cumin seeds

2 cups of water

1 medium-sized onion diced


In a large pot, place ghee with spices and gently roast for about a minute or two until you start to hear popping. Next, place the onions and infuse the onions into the ghee mixture for about a minute. Next, add the beans with all their liquid and mix thoroughly. Slowly add in the other vegetables, followed by the coconut milk. Then add the rice. Bring to a moderate simmer and cover. Cook this for about 40 minutes on a low flame to make sure that the beans cook thoroughly.

Buon Appetite!

Note: As an option, you can add cubed chicken, 2 cups worth.