Winter Vegetable Curry with Coconut Milk and Brown Rice

Cook the brown rice: Rinse the rice and cook it according to package directions. Typically, bring rice and water to a boil, then reduce heat and simmer covered for about 45 minutes, or until all the water is absorbed.

Prepare the vegetables: Chop all the vegetables as indicated in the ingredient list.

Sauté aromatics: In a large pot or Dutch oven, heat coconut oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.

Add spices and vegetables: Add the curry powder, turmeric, cumin, and chili powder to the pot. Cook for 1 minute, stirring constantly, until fragrant. Add the bell pepper, carrots, potatoes, and parsnips. Stir to coat the vegetables with the spices.

Simmer the curry: Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the vegetables are tender.

Season and finish: Stir in the soy sauce and lime juice. Season with salt and pepper to taste.

Serve: Serve the curry hot over cooked brown rice. Garnish with chopped cilantro, if desired.