Prepare desired grain, used above is brown rice cooked on medium heat with a 1: 2 1/2 ratio of rice to water.

In a medium sized pot warm enough oil to cover the bottom of said pot. Add diced: 1 jalapeno, 1 onion (or shallot is delicious too!), 4 cloves garlic, 1 1/2 inch ginger, 1 red pepper, 2 medium sized red potatoes and 1/2 medium sized sweet potato. If you are cooking with additional protein such as chicken add chicken now as well (1 or two breasts work well / add tofu near the end just long enough to ensure proper warming. Cook all ingredients together until onions are translucent then add 2 TBSP Orchestra Provisions’ Curry powder. Just before ingredients start to stick to the bottom of the pan add one can of coconut milk and squeeze one lime into the pot. Add one handful of cranberries. Cover and let simmer for twenty minutes minimum to ensure chicken is cooked through if you are using. The longer this simmers the more the flavors come together. I like to add a couple of tablespoons of honey to round the flavor out, but it is not at all necessary to sweeten. Chop up the greens from your beets (because they should never be thrown away and are packed full of nutrition and friend of the liver), and add them near the end for a bit of a steam. Season with salt and pepper to desired levels and serve with garnish of choice, paired above are cilantro, coconut and peanuts.