Recipe

Vegetarian Curry (good for fighting inflammation)

Vegetarian Curry (good for fighting inflammation)

 
  • PREP
    mins
  • COOK
    mins
  • SERV
    4

Ingredients:

  • 2 tablespoons of ghee
  • 3 cloves of garlic, minced
  • 4 teaspoons of fresh ginger, minced in processor
  • 1 cup of crushed tomatoes (fresh or Muir Glen Organic)
  • 3 cups of water
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of cardamom, ground
  • 1 teaspoon of Celtic sea salt
  • 1/8 cup sea vegetables (kelp, arame)
  • ½ teaspoon of cayenne pepper
  • 8 cups of cauliflower florets (approx. 2 heads)
  • 2 cups of cooked garbanzo beans (presoaked)
  • 1 cup of peas
  • ½ cup of parsley, chopped
  • 1 cup of onion, chopped
  1. In a large heavy-bottomed pot, heat the oil over medium heat and add onion, garlic, and ginger. Sauté this for about five minutes. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt, sea vegetables and cayenne pepper, stirring to mix.
  2. Add the cauliflower, cooked garbanzo beans, and peas to the sauce mixture. Stir until it is fully coated with the sauce, then cover the pot and simmer for seven to eight minutes, until the cauliflower is tender enough for your fork to pierce it. Add parsley, stirring to combine, and then serve over rice, quinoa, or millet.