Native foods Gandhi bowl

1 1/2 c coconut milk

1/2 c cilantro

1/2 c water

1/4 c oil, neutral

1/4 c tamari or soy sauce

1/4 c maple syrup

2 garlic cloves, chopped

2 T curry powder

2 t ginger, fresh grated

3 c cooked brown rice

3 c cooked basmati rice

8 c steamed veggies

4 blackened tempeh patties

8 T dried cranberries

8 T green onions

Combine the coconut milk, cilantro, water, oil, tamari, maple, garlic, curry and ginger in a blender and blend well. Heat up the curry sauce to just boil but do not boil.

Mix the brown and basmati rice in a bowl. Divide the rice among four bowls. Top with 1/4 of the veggies on each bowl. Top with the Curry sauce on each bowl. Cut each tempeh patty into cubes and place on top of the veggies in each bowl. Sprinkle with the 2 T of cranberries and 2 T of green onions on each bowl.

Serves 4 generously.