Vegan Spicy Thai Curry Wraps

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: For the Golden Curry Rice:

½ cup (106 g) white jasmine rice

1 cup (240 g) water

½ teaspoon fine sea salt

½ tablespoon (4 g) yellow curry powder

2 teaspoons fresh lime juice

subheading: For the Thai Curry Veggies:

1 packed cup (140 g) finely chopped white onion

2 long medium carrots (154 g) diced into ¼ inch pieces

½ teaspoon fine sea salt, plus another ¼ teaspoon later

½ cup water, plus another ½ cup later

2 teaspoons yellow curry powder

2 tablespoons red curry paste (I recommend Thai brand)

½ to 1 tablespoon fresh lime juice (depending on how strong you like it)

1 15 oz can white beans, drained and rinsed

optional: 2 teaspoons coconut sugar

optional: ¼ to ½ cup chopped fresh cilantro

large romaine lettuce leaves, or you could use collard greens and whatever greens you like that will hold the mixture well and provide a nice crisp

subheading: Thai Curry Lime Dipping Sauce (spicy and slightly sweet!):

3 tablespoons water

2 tablespoons lime juice

2 tablespoons coconut sugar

2 tablespoons red curry paste

good pinch of salt

Directions at thevegan8.com

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