Tomato Curry
Words of Life
The food you eat, can be either the safest, & most powerful form of medicine
or the slowest form of poison
- Ann Wigmore
Recipe below:
Ingredients
For about 4-5 servings
* 1 can of coconut milk
* 1 can of tomato sauce
* 1 can of chickpeas (drain & rinse)
* 1 carrot diced
* 1 onion diced
* 1 TBS of minced garlic
* 2 1/2 TBS of cumin powder
* 1 TBS of turmeric
* 1-2 tsp of salt (for taste)
* 1/2 tsp of pepper (optional)
* string green beans (optional)
* okra (optional)
* vegetable suggestions: bell peppers, eggplant, acorn squash or kabocha squash
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NOTE: When cooking add the vegetables that cook the longest first ex. potatoes, carrots. Then add the other vegetables that cook faster - greens, squashes, bell pepper
How to:
NOTE: It is up to you what types of vegetables you'd like to put into this dish. Get creative.
If all your vegetables are chopped up the day before this is one fast meal!
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1) Put 2 TBS of water in a wok, let the water come to a simmer and add onions & minced garlic
2) Add some salt & the diced potatoes once the onions are translucent, cook for about 3 min.
* Periodically add some water to help things NOT stick to the pan.
3) Add the carrots cook for 1 min.
4) Add tomato sauce, stir it in
5) Add coconut milk, stir everything together
6) Add chickpeas, mix & cook for 1 min.
7) Add okra (frozen vegetables) mix it in
8) Add cumin, turmeric, salt, mix it in.
9) Add frozen green beans (optional) mix and cook for 2 min.
10) Add pepper to taste (optional)
11) Let everything simmer for about 5 min.
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VIOLA! DONE!
Serve it with rice or naan bread.
I'm in a rush
I've got time
I can splurge
