Curry in a Hurry
Add some healing spice and coziness to your life! I’ve adapted this immune-boosting recipe so that even if you don’t have all the fresh ingredients, you can use frozen and pantry items instead. This dish comes together in 30 minutes or less and can be served on its own or with your favorite rice.
Serves 6 to 8
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 2 large carrots, sliced
- 2 to 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon dried)
- 1 tablespoon fresh turmeric, minced (or 1 teaspoon dried)
- pinch of cayenne
- 1 to 2 tablespoons curry paste
- 1 14-ounce can diced tomatoes
- 1 can full-fat coconut milk
- 4 cups fresh or frozen vegetables of choice (cauliflower, broccoli, green beans, zucchini work great)
- 1 can chickpeas, rinsed and drained
- 1 to 2 teaspoons sea salt
- 2 cups leafy greens, fresh or frozen
- squeeze of lime
- garnish with cilantro
- Heat oil in a large pot over medium heat. Add the onion, carrots, and garlic, and cook for 5 minutes.
- Stir in the ginger and turmeric and sauté for 1 minute. Next, add the cayenne and curry paste and mix until well-combined.
- Add the tomatoes, coconut milk, vegetables, chickpeas, and sea salt and bring to a boil. Reduce to simmer for about 15 to 20 minutes or until veggies are soft.
- Turn off the heat, add in the leafy greens plus a big squeeze of lime juice, and stir.
- Serve on its own or over rice and garnish with cilantro. That’s it! Simple nourishment for your body and soul.