Vegetarian Curry
Here is a perfect family meal that uses several powerful anti-inflammatory ingredients, as well as cruciferous veggies and anti-oxidant beans. The sauce is rich and satisfying, the flavors mouth-watering, it’s simply the best for your health, and it promotes slimness,too. This great Vegetarian Curry has it all!
INGREDIENTS
2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 teaspoons ginger, minced
1 cup crushed tomatoes
3 cups water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1/4 teaspoon sea salt
Fresh ground black pepper, to taste
8 cups cauliflower florets
2 cups cooked kidney or garbanzo beans
1 cup peas
1/2 cup parsley, chopped
In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.
Add the cauliflower, beans and peas, stirring to coat with sauce. Cover pot and simmer for 7-8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, then serve over rice, quinoa, bulghur, or millet.
Serves 4.
