Zucchini with Rice and Coconut Milk
3 – 4 cups of zucchini – sliced
1 onion – sliced thin
3 cloves of garlic – chopped
Healthy handful of fresh basil – sliced
1 cup chicken broth
1 tablespoon – lemon juice
13.5 oz can of coconut milk
¾ tsp. salt
½ tsp. ground black pepper
1 ½ tsp. curry powder
2 tablespoons olive oil
1½ cups uncooked rice
Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings.
Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 – 35 minutes.
Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste.
Prepare the rice as directed.