• 1 cup brown rice

Cook rice according to package directions.  When done, set aside and keep warm.

• 1 Tbsp olive oil
• 1 small onion (sliced)
• 4 garlic cloves (or 1 tsp garlic powder)
• 1 Tbsp fresh ginger (or 1/2 tsp ground ginger)
• 1 red bell pepper (or green or orange or yellow bell pepper, chopped)
• 1 small zucchini (chopped)
• 1 small yellow summer squash (chopped)
• 1 cup carrots (chopped)

Heat olive oil in a large skillet over medium high heat.  Then, add the onion, garlic and ginger and sauté for 3-5 minutes.

Next, add the veggies and sauté for about 3 minutes until beginning to get tender.

• 1 (14 oz) can light coconut milk
• 1 large tomato (chopped)
• 2-3 Tbsp red curry paste
• 1 tsp coconut sugar (or date sugar or sweetener of your choice)

Add to skillet with veggies and sauté another 3-5 minutes.

• 2 cups swiss chard (or kale, stems removed and chopped)
• 2 tsp low sodium soy sauce (or tamari)
• 2 tsp rice wine vinegar
• 1/8 tsp salt (or to taste)
• 1/8 tsp black pepper (or to taste)

Add to skillet and simmer everything together for 8-10 minutes.

• 1 Tbsp lime juice (juice from half of a lime)
• 1/2 cup fresh basil leaves (chopped)
• 1/4 cup sliced almonds (or slivered or chopped, toasted if desired)

Add lime juice to curry and stir to combine.  Top with with fresh basil and almonds and serve over rice or your desired whole grain.