This creamy vegan curry is perfect for a fall or winter 'comfort food' dish!
~ Vegan & Gluten-Free ~
Ingredients:
1 Small yellow onion, finely chopped
2 tbsp grape seed oil
1 tbsp graham masala
1 tbsp ground cumin
1 tbsp yellow curry paste
1 inch cube ginger, grated
2 large garlic cloves, finely chopped
1 400ml can pumpkin puree
1 400ml can coconut cream
1/4 tsp Himalayan salt
1 lime, freshly squeezed
2 cups broccoli, chopped
1 cup brown rice, uncooked
Cook rice as directed on packaging. Begin to prep for curry while rice is cooking. Start cooking the curry as directed below about 20 minutes before rice is done.
In a large wok or frying pan, over medium heat cook onion until translucent. Add spices, ginger and garlic. Stir frequently for a few minutes and avoid burning the spices, ginger and garlic. Add coconut cream, pumpkin puree, salt and curry paste and combine well. Simmer over med-low heat for about 10 minutes. Add lime juice and broccoli. Simmer until broccoli is el dente. Serve over brown rice. Enjoy!!! : )
Makes about 2-3 servings
Prep & make time:
Prep time ~ 20 minutes
Cooking time ~ 20 minutes
Total time ~ 40 minutes
Love the Power of Food:
Broccoli
This amazing vegetable is one of the most nutrient dense foods!! It is high in vitamin C, K, A, and folic acid. It is also a great source of dietary fibre and is also a good source of magnesium, potassium and phosphorus. Broccoli is also loaded with phytochemicals such as lutein and glucosinolates that have been shown through research to have anticancer properties! So, knowing all of this why wouldn't you want to have broccoli as part of your regular diet??!!
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