Recipe: One Pot Immune Boosting Curry

I am all about easy when it comes to cooking. I never thought that delicious AND easy were both possible in the same dish, but as it turns out – they can most certainly coexist, and when they do, it’s a beautiful thing. I stopped following recipes a long time ago when I realized how many pots and pans I’d have to clean after reading recipes and implementing the “mise en place” for each cooking undertaking. I love it when an entire meal can take place in ONE big pot. Sometimes 2 pots (or pans) if I am feeling really fancy, but almost never more than that. Luckily, this dish is in one big pot - Phew! If you’re craving an easy & tasty, soul warming, immune boosting, and anti inflammatory meal – keep reading, and try this recipe below.

Ingredients:

5 large peeled and chopped carrots

2 cans of light organic coconut milk

2 diced shallots  

2 chopped zucchinis

1 head of Broccoli (cut into florets)

4 handfuls of baby kale or 1 bunch of chopped kale

5 peeled and chopped garlic cloves

2 tsp turmeric

1 tablespoon Himalayan salt

3 tsp curry powder (I love the organic Frontier Co-op brand)  

1.5 tsp ginger powder

1/5 cup lemon juice

½ cup nutritional yeast

2 tsp red pepper flakes, or 2 chopped fresh jalapenos (OPTIONAL)

1 can of soaked and sprouted beans of your choice (I love the Jovial brand cannelloni beans) - Optional

Instructions:

-       Bring 1 can of coconut milk to a simmer in your pot

-       Add in the chopped carrots, shallots, and garlic

-       Cover the pot for 5 minutes (or until carrots are almost tender – not mushy!)

-       Add all spices (turmeric, ginger, curry powder, pepper flakes or jalapenos) – gently stir into the pot

-       Cover for another 2 minutes

-       Add the broccoli florets and second can of coconut milk, stir gently & cover for another 5 minutes

-       Add the zucchini, salt, nutritional yeast, optional beans, and lemon, mix gently (cover for another 2 minutes – or until zucchini and all veggies are tender, again – not mushy!)

-       Turn heat off, and mix in the kale – or your leafy green of choice.

- Taste test! - Option to add more salt, spice, lemon. Make it your own creation!

Serve on top of cauliflower rice, or cubed roasted sweet potatoes. Garnish with cilantro, 1/3 of an avocado, a squeeze of lime, and a small handful of microgreens.

‍