It also helps clean the blood, keeping the red blood cells from clumping, promoting their formation and increasing circulation and tissue healing. Another benefit of clean blood? Glowing skin. :)
Veggie Korma
*adapted slightly from Kimberly Snyder
5-6 T + 3 1/2 c vegetable broth (divided)
1 onion, diced
1 t minced fresh ginger
4 cloves garlic, minced
1 can coconut milk
2 T tomato paste
sprinkle of cayenne pepper
1 1/2 t coriander, ground
1/2 t turmeric
1/2 t garam masala
1 t curry
sea salt and freshly ground pepper, to taste
2 T arrowroot powder
2 sweet potatoes, peeled and cut into chunks
1 cauliflower, cut into bite size florets
4 carrots, peeled and sliced
1 T nutritional yeast
2 T fresh lime juic
cooked quinoa or brown rice
chopped parsley, optional garnish
Heat 5-6 T broth in large saucepan. Sauce onion, ginger and garlic until soft and fragrant. Stir in coconut milk, tomato paste and remaining vegetable broth. Bring to a boil and reduce to a simmer. Add spices and stir well. Put a cup of mixture in a bowl and whisk in the arrowroot powder until thick and free of lumps. Add back to the main pot and stir well. Allow mixture to simmer down for 45 minutes until thick and creamy.
Cook rice or quinoa.
Heat water to a boil and steam the sweet potatoes about 8-10 minutes. Remove; steam cauliflower and carrots 5-7 minutes or until they soften, but retain their firmness.
After 45 minutes, add the nutritional yeast, lime juice and veggies to the sauce. Stir well and simmer for 5 additional minutes. Adjust seasonings if desired and serve over quinoa or brown rice. Garnish with parsley if desired.
No comments:
Post a Comment