Veggie Coconut Curry

Rinse the short-grain rice, then set aside; use a 2:1 water-to-rice ratio and cook the rice according to package instructions.

Heat 1 tablespoon of coconut oil in a pan over medium heat and sauté the broccolini until tender, then transfer to a bowl.

Add the remaining 1 tablespoon of coconut oil to the pan, stir in 2‑3 tablespoons of curry spice blend over low heat until fragrant.

Increase the heat, add the sliced garlic, ginger matchsticks, and thinly sliced shallots; sauté briefly until aromatic.

Pour in the coconut milk (½ to 1 can), season with salt and pepper, and bring to a gentle simmer.

Stir in the sliced red pepper and shiitake mushrooms, cooking until the vegetables soften, about 3‑4 minutes.

Return the cooked broccolini to the pan, drizzle with lemon juice, and adjust seasoning with additional curry spice blend to taste.

Serve the curry over the cooked rice and garnish with sliced green onions.