Loaded with Vegetables, Herbs and Spices that help fight inflammation
This dish is also so delicious
2 tsp coconut oil or organic canola oil
1 cup sliced onion, red or white
3 tsp minced ginger
4 cloves of garlic minced
3 cups cauliflower florets, chopped small, about 1.5 inch
1/2 red bell pepper, chopped
1/2 -3/4 cup chopped green beans
3/4 cup sliced carrots
2 Tbsp red curry paste (I use thai kitchen)
1 tsp cumin powder
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/8 tsp cloves powder
1/4 tsp cayenne
1/8 tsp crushed fennel seeds (or use ground star anise )
4 Tbsp peanut butter or almond butter (or use a 1/4 cup roasted peanuts and blend to a paste with a little water or oil)
2 Tbsp Stevia, I use Truvia
1/8 tsp salt
1/2 tsp tamarind Concentrate
1.5 cup coconut milk
1 cup water
In a large pan, add oil and heat at medium heat. Add onion and cook for 4 minutes.
Add ginger, garlic, bell pepper, cauliflower, green beans, 1/8 and mix. Cover and cook for 4 minutes.
Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
Add peanut/almond butter, sugar, tamarind, coconut milk and water and mix well.
Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender crisp or tender to preference. Taste and adjust salt and spice. Garnish with basil. Serve hot over rice.
Note: If you do not have Tamarind concentrate or pulp, use prune paste+ vinegar or vegan Worcestershire sauce (it has tamarind in it) to help add the sour.
There is so much taste going on in this curry, you can just add 1/2 tsp vinegar as well.