Elaboration

• Put water halfway in the 4 Qt Saladmaster Titanium Pot and heat over medium heat
• Wash the rice and introduce it when the water begins to boil in the pot
• Keep over medium heat until boiling again after rice
• Lower to medium low heat and boil between 35 and 45 minutes, read times in the rice container
• After 10 minutes of boiling, add the cut potatoes to the pot
• After 15 minutes add the sliced carrots and chopped beans
• When the rice is cooked, check that it is cooked, remove from the pot, drain and reserve
• Clean and dry the 4 liter pot (can be finished in 11 in Sauce Pan)
• Add a tablespoon of extra virgin olive oil and put at medium temperature
• Add rice with potato and carrot, sauté a couple of minutes while heating pot and oil
• Add coconut milk and tablespoon of curry while stirring
• Add to stew, half lemon juice
• Give a point of salt and add the peas
• When it begins to boil, lower to medium low heat and cook for 5/6 minutes watching that the milk does not evaporate
• Remove from heat and serve hot

Options:

• Add half a teaspoon of cinnamon to taste, it will give a sweet touch
• Change brown rice to red rice, black rice or any variety by following the directions and cooking times of the container
• Replace coconut milk with almond milk or other vegetable milk without added sugar