1 cup brown rice (uncooked, brown jasmine, basmati or short grain works well)
1 cup lite coconut milk (Thai Kitchen)
11/4 cups water
1 tsp fresh ginger (grated)
1 garlic cloves (crushed)
1/4 tsp salt (or more to taste)
2 tbsps grated coconut (sweetened)
3 tbsps cilantro
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.
Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.
1 tablespoon olive oil
1 small red onion–peeled, halved and thinly sliced
3 garlic cloves, peeled and thinly sliced
One ½-inch piece fresh ginger, peeled and minced
8 cups spinach
1 cup coconut milk
½ teaspoon cayenne pepper
½ teaspoon curry powder
1 teaspoon smoked paprika
Kosher salt, to taste
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.
Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.
Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Season with the cayenne pepper, curry powder, paprika and salt, and stir to combine. Serve immediately.