4 cups of water
1 1/2 tsp turmeric
1/2 tsp cumin
2 Tablespoon of ghee (butter, olive oil or coconut oil work well, too)
In medium pot, melt the butter and stir in the turmeric and jasmine. Cook on medium heat for 2-3 minutes. Add rice to pot and stir to coat with spiced butter mixture. Once coated, add water and boil for 20 minutes or until rice is soft.
*Garlic and green peas are great additions when not serving curry; I often use this as a base for kitchari during a cleanse.
3 cloves garlic, minced
2 tsp coconut oil
1 onion, sliced into crescents
2 red bell peppers, long thin slices
1 yellow bell pepper, long thin slices
1-2 cans organic coconut milk
Garnish with fresh basil, salt and chili pepper flakes to taste.
On medium, heat oil in a deep skillet or large wok. Add lemongrass, garlic and onions and cook until onions are translucent. Then add shrimp, peppers and coconut milk and cook until shrimp are cooked through; approximately 5 minutes. Remove lemongrass, garnish and serve over turmeric (or plain) rice.
*We LOVE lemongrass, so for a stronger flavor I put the lemongrass in a food processor with the coconut oil until it makes a paste and use that instead of the chopped pieces. I also like to serve this with wilted spinach or bok choy on the side.