VEGETABLE COCONUT CURRY

This immune boosting, anti-inflammatory recipe offers a nutritious blend of medicinal spices to warm the body & support cellular strength. The absence of garlic & onion make this dish sattvic and gentle on digestion. It's a fun recipe to mix and match your favorite veggies, proteins, and grains, plus optional fresh herbs to take your dish to the next level. Play around to personalize this hearty & health enhancing dish !

INGREDIENTS :::

2 tablespoons coconut oil

1 tablespoons minced peeled fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

½-1 teaspoon curry powder

½-1 teaspoon cayenne *optional

1 – 1.5 teaspoons himalayan sea salt

1-2 cans unsweetened (organic, no guar gum) coconut milk

1 cup of water – more or less-depending on how creamy you like it!!

1 Tbsp raw, organic honey

A few splashes of coconut aminos

PLUS - Any seasonal veggies you want!!

OPTIONAL :::

*add chick peas, tempeh or plant/animal protein of your choice (cook separately, then combine)

*serve over brown or basmati rice, soba or rice noodles

* Add fresh herbs such as basil, cilantro, or lemongrass

METHOD :::

1.    Warm coconut oil in a large pot

2.    Add spices and heat on low until aromatic but not burnt – 30 seconds or so & then remove from heat.

3.    Add dense veggies like root vegetables, carrots, sweet potatoes, celery first

4.    Then, Sauté for a few minutes with spices on low heat stirring to combine

5.    Add coconut milk, then water & bring to a boil – roughly 7-10 mins

6.    Then, add veggies like broccoli, kale, bok choy – anything you like - Cook for roughly 4 mins

7.    Add a few splashes of coconut aminos + 1 heaping tablespoon of raw honey, mix to combine

8.    In a separate pans – cook protein & grains of choice until just cooked – add to curry mixture, serve & enjoy !