This was a fun and tasty recipe. It’s very nurturing and great any time of year.

1 can coconut milk (Thai coconut milk is best. Fresh is ideal.)

1 can kidney beans

2 cups broccoli florets

1 cup corn

1 cup rice (pre-soaked) or the option of quinoa or other grain

2-3 tsp Tandoori spice mix

1 tsp. turmeric (optional)

1 tsp sea salt

1 Tbsp ghee

1 tsp mustard seeds

1 tsp cumin seeds

2 cups water

1 medium-sized onion diced

In a large pot, place ghee with spices and gently roast for about a minute or two until you start to hear popping.

Next, place the onions and infuse the onions into the ghee mixture for about a minute.

Next, add the beans with all their liquid and mix thoroughly. Slowly add in the other vegetables, followed by the coconut milk.

Then add the rice. Bring to a moderate simmer and cover. Cook this for about 40 minutes on a low flame to make sure that the beans cook thoroughly.

Note: As an option, add 2 cups cubed chicken.