Simple and effortless
I don’t know what the weather has been like where you are, but here in Wakefield, Quebec, it’s been a tad on the wet and chilly side.
Today the sun is shining and thankfully, this lovely weather is supposed to continue for the next few days. I plan on taking full advantage. There is a little over a week left in my 21 day challenge and although I hate to admit it, it would appear that I have run out of steam! There’s still so much that I want to share about what I consider to be essential ingredients to restoration and recovery, but hey ….why rush ? .
If there’s one thing I’ve learned this past while, it is to know thyself.
When the body speaks, it’s in your best interest to listen.
For the next few days I will keep things simple and share some recipes of my own creation.
2 TBS Ghee or olive oil ( I used Ghee – adds a nice flavour )
1 chopped onion
6 garlic cloves crushed
chili flakes to taste
1 tsp Black salt ( not many people have this so sea salt will do!)
Pepper to taste
1 tsp Black cumin ( not many people have this either so regular cumin will do !)
curry paste to taste
1 TBS grated ginger
1TBS grated turmeric or 1 tsp ground
1 28 oz can diced tomatoes
3 cups veggie broth ( low sodium )
1 medium cauliflower chopped into small pieces
1 medium sweet potato chopped into small pieces
2 small golden beets chopped
1 can chickpeas ( rinsed ) or a half cup of red lentils would also work
1 can coconut milk
Juice of one lime
4 handfuls of greens ( I used sweet pea greens – delicious :))
Step 1 Heat large pot to medium and cook onions in ghee for 5 minutes. Add garlic, ginger, turmeric, chilli flakes, cumin, salt, pepper, and curry paste and cook another 5 minutes.
Step 2 Add chopped cauliflower, sweet potatoes , beets and chickpeas, coating them with the spices and stirring for a few minutes.
Step 3 Add diced tomatoes, veggie bouillon and bring to a boil. Reduce heat and simmer for 25-30 minutes until veggies are soft. Beets can take awhile !
Step 4 Add coconut milk , lime and greens . Remove from heat and let sit for at least a half hour to let the flavours work together and do their thing.
I love to serve this over brown rice but it’s also good on its own.
Top with cashews, cilantro and fresh mango.
Naan bread is also nummy with this 🙂
Feeling ambitious ?
Make your own ! I love this recipe 🙂
Sounds nummy! I use grey salt but didn’t know about black salt. Are there health benefits to it?
Apparently it’s full of antioxidants and low in sodium 🙂
I bought some when I went to Hawaii way back when and had forgotten I had it 🙂
This was by far the best curry I have ever made. Soooooo much flavour !!
It sounds absolutely delicious!
And there is a lot of basic ingredients to add good vegetables.
Je vais l’essayer. Simple et savoureux .