Have you ever tried to make curry from scratch? Maybe the spices sound too different? Here is an easy recipe I threw together. Indian spices are anti-inflammatory, anti-disease and delicious. Try it out!
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Ingredients
- 2 yellow peppers diced
- 1 yellow squash diced
- half head of cauliflower cut into bite-size pieces
- 1 onion diced
- 1 15 oz. can diced tomatoes no salt added and BPA-free
- 1.5 cups cooked chickpeas or 1 15 oz. can chickpeas no salt added and BPA-free
- 1 13.5 can coconut milk (whole fat unsweetened, BPA-free)
- 1 tbsp. coconut oil
- ½ tsp. chili powder
- ¼ tsp. turmeric
- ¼ tsp. curry powder
- ¼ tsp. cumin
- 1 tsp. coriander
- ¼ tsp. garam masala
Ingredients
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Instructions
- Sauté onion in coconut oil until golden.
- Add in can of coconut milk, can of diced tomatoes, chili powder, turmeric, curry powder, cumin, coriander and garam masala. Simmer for 15 minutes.
- Toss in yellow peppers, yellow squash, cauliflower and chickpeas. Cover and let cook on medium heat for 20 minutes or until vegetables are cooked through. Mix occasionally.
- Serve as a stew or over rice or quinoa.
Recipe Notes
Use organic ingredients, if possible. You can use any Indian spice you may have on hand. I mixed a little of each in my pantry, although some of them overlapped. You can also add more for a stronger curry flavor or less for a mild dish. Love spicy but the whole family doesn’t? Add some cayenne just to your plate.
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Yellow Vegetable Curry
