I don’t know how I’ve gone the past few years without putting a curry recipe up here. I make curry at least once a week, usually when I have a bunch of veggies ready to be used, since its good with pretty much anything! Curry is also one of those dishes that tastes better the next day- hence the reason we take it to lunch so often!
I’m always down for a bowl full of veggies, but especially covered in coconut milk, curry powder & turmeric.
Curcumin, the main, health-boosting ingredient in turmeric that is responsible for its gorgeous golden color, has antioxidant, anti-inflammatory, and healing properties. It helps protect your liver form toxins, lowers cholesterol, is a natural pain-killer, and even helps soothe an upset tummy by aiding digestion!
Turmeric is also an antiseptic, meaning it speeds up the healing of wounds, both on the inside and out! This golden root has also been used in Chinese medicine for centuries as a natural anti-depressant: How could you be sad with this beaming ray of sunshine in your presence!?
My recipe for curry is very basic, and very delicious: Feel free to use anything you have laying around, my ingredients are always optional~
- 1 head of broccoli or cauliflower (or both!)
- 1/2 fennel bulb
- 1 large sweet potato
- 1 zucchini
- 2-3 carrots
- 1 bell pepper
- 1 yellow onion
- a few cloves garlic
- handful of spinach
- 1/2 cup lentils
- 1 can full fat coconut milk
- 2 tsp curry powder
- 1/2 tsp turmeric
- salt & pepper to taste
Chop all the veggies how you like them, and saute onion, garlic, bell pepper in a large pot until softened. Add chopped sweet potato, fennel, zucchini, carrots and broccoli. Pour 1 cup of water into the pan, cover and let sit until bubbling. Turn down heat, add coconut milk, spices and lentils, cover and let sit over low heat for about half an hour. Once lentils are ready, add in handful of spinach until wilted and and enjoy with a yummy yogurt dill sauce, or on top of quinoa! *This makes a lot, so enjoy some the next day as leftovers!