Although I like to keep meal prep as simple as possible during the warmer months, every once in a while, it’s nice to enjoy a satisfying bowl of simmering veggies in a flavorful broth.
This curry utilizes a ton of fresh organic produce, but don’t worry – if you don’t have this exact combo in your kitchen, you can use whatever veggies you’ve picked up at the farmer’s market or grocery store.
You won’t miss meat in this tasty bowl! And that’s a good thing, because it keeps this dinner anti-inflammatory. On Thursday, I’ll tell you how to stop arthritis in its tracks with my 4-step plan, so if you have arthritis or any chronic inflammation, don’t miss that.
And in the meantime, give this anti-inflammatory recipe a try and let me know what you think over on Facebook.
SUMMER VEGETABLE CURRY
Ingredients [Serves 4]
1 onion, peeled and diced
1 tbsp. curry powder
2 carrots, peeled and diced
1 medium sweet potato, diced
2 medium summer squash, diced
Small handful of green beans
2 cups garbanzo beans (cooked or canned, Eden Organics)
1 15oz can of unsweetened coconut milk (I recommend Native Forest brand)
4 cups organic vegetable broth
2 bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and black pepper
Fresh basil strips for garnish
2 tbsp. coconut oil
In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6 to 8 minutes). Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable stock. Simmer until the sweet potatoes are tender (about 15 minutes). Add the greens, then season with salt and pepper.
Serve with quinoa if you’d like. Garnish with basil.
What’s great about this dish is that it is high in MINERALS, and you need more minerals to neutralize the ACID in your body, which is what keeps the inflammation levels down.
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