I love this recipe, as its a great way for me to include lots of vegetables specially the cruciferous family, in my diet, without feeling its tasteless, the spices not only enhance the flavour, but also gives me all the benefits, some of the spices in this recipe, are anti inflammatory, anti fungal, and anti microbial…so for the low immune systems out there, its a great booster. Its also perfect for vegans & vegetarians alike.
- 1 tbs coconut oil
- Seasonal Vegetables, try to include cruciferous Vegs. like cauliflower, broccoli, etc.. I even add Beetroot.
- 1 large diced onion
- 2 crushed cloves of garlic
- About 1 inch of fresh ginger
- Half a cup of water.
- Curry powder
- A pinch of sea or pink salt
- A bunch of coriander for garnish
Simply Sauté the onions in the coconut oil, till soften, separately crush the garlic, ginger and the rest of the spices in a postal and mortar ‘seriously you don’t have one?’ then go invest in one, what are you waiting for!!!..
add the garlic paste to the onions, then gradually stir in your chopped vegetables starting with the more starchy ones, I leave the greens till the end, when the starchy Vegetables have softened and cooked but not mushy. reduce the heat, at this stage I add the half a cup of water, once all cooked, Garnish with chopped fresh coriander, and serve either with Organic brown rice, or Ferrikah…how great is this recipe, please write a comment below when you’ve tried it and let me know what you think. xx
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