VEGETABLE CURRY

This flavorful recipe combines the aforementioned winter vegetable superstars along with other immune-boosting spices, healthy fats, and legumes. It’s the perfect dish to combine with chicken or eat as a vegan meal.

20 g organic coconut oil 15 g cumin
5 g turmeric
5 g coriander
1 medium onion, finely chopped
3 garlic cloves, pressed
½ cup peeled and cubed sweet potatoes
½ cup peeled and cubed butternut squash
½ cup peeled and cubed turnip
1 375-ml can organic chickpeas, drained
1 375-ml can organic crushed tomatoes with juice
1 375-ml can organic light coconut milk
3 to 4 handfuls spinach 3 to 5 g chili flakes Black pepper, to taste Himalayan salt, to taste

INSTRUCTIONS Makes 6 Servings
1) Heat oil and spices in a large pot over medium heat until fragrant. Next, add the garlic and onions and cook for three to five minutes until soft and transparent.
2) Add winter vegetables, chickpeas, coconut milk, and tomatoes and simmer over medium heat for 20 to 30 minutes until vegetables are tender and the texture of the stew is to your liking.
3) At the last moment, add the spinach. Stir until wilted.
4) Add as much chili flakes, salt, and pepper as you like. Serve immediately.

By Tania Atkin (@psychsporttan)

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