To Be Blended Into A Smooth Yellow Curry Paste (using 5 Tbsp Of Water)
-1 tbsp roasted cumin seeds (jeera)
-1 tbsp roasted coriander (dhania) seeds
-1/4 cup chopped lemon grass (Infuse it while preparing rice)
-1/2 tbsp grated ginger (adrak)
-3 whole dry kashmiri red chillies, broken into pieces
-1 tsp chopped garlic (lehsun)
-1/4 cup onion cubes
-1/2 tsp turmeric powder (haldi)
-Salt to taste
-1. 5 cup cubed pineapple (Use fresh, not canned)
-3 cups cooked brown rice
-1/2 tsp oil
-3/4 cup chopped onions
-1/2 cup coconut milk
-2 tbsp roasted cashewnuts (kaju)
-Salt to taste
Heat oil in a deep non-stick kadhai, add the onions, garlic, ginger and sauté on a medium flame till onion turns translucent and ginger garlic loses its raw flavor.
Add the prepared yellow curry paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot.
This recipe contains a mix of spices which are considered to be a powerhouse of antioxidants and flavours. Pineapple gives a mild flavour to the whole dish along with its antioxidant, digestive and respiratory benefits.
Swati Bagaria manages a hospital for a living and is mom to two beautiful boys. She came to Thrive to lose the few extra kgs she had gained through pregnancy and to resolve some recurring skin issues that used to bother her. Not only did she lose weight, she felt more active and could work tirelessly through the day and her skin literally started glowing. Her biggest challenge was adapting to the protocol while living a really large joint family. Her creative ability took over and she came up with the most amazing Thrive cuisine that was not just healthy but super delicious for the entire famly. This is just one of them.