This dish is comforting and nutritious with just the right amount of spice. The veggies and spices are packed full of immune-boosting, disease-fighting phytonutrients. Serve warm, but it’s also great leftover, hot or cold! This is a recipe everyone will enjoy.
Serves 6
Chop potatoes into small pieces. In a large pot with the lid on, bring the vegetable stock and potatoes to a boil. Dice carrots and onions, add them to the pot, and reduce the heat to medium heat. Stir occasionally.
Ingredients:
2 c vegetable broth, low-sodium
12 medium potatoes
1½ onions, yellow
4 carrots
1 T curry
1 T cumin, ground
1 T coriander, ground
1 cauliflower head
½ c cashews
½-1 c water
8 kale leaves
2 c green peas
14oz garbanzo beans
Chop potatoes into small pieces. In a large pot with the lid on, bring the vegetable stock and potatoes to a boil. Dice carrots and onions, add them to the pot, and reduce the heat to medium heat. Stir occasionally.
After 15 minutes or so, add the spices and cauliflower. Grind the cashews in a coffee/spice grinder. Stir the ground cashews and water into the potato mix until mixed evenly. You could also blend cashews and water together in high-powered blender and then add. Use less water if the mixture still has a lot of liquid.
After about 45-60 minutes, when the potatoes are close to done, add the peas, beans, and kale. Keep stirring occasionally until potatoes are completely cooked. You should be able to pierce one easily with a fork. Or try a potato; it should be soft without crunchiness. Dish out the curry and enjoy!
NUTRITION FACTS
Serving: 723 g
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Calories
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482
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Total Fat
|
6 g
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Saturated Fat
|
1 g
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Trans Fat
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0 g
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Cholesterol
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0 mg
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Sodium
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121 mg
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Total Carb
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95 g
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Fiber
|
18 g
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Sugar
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15 g
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Protein
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19 g
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Vitamin A
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2920 IU
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Vitamin C
|
213 mg
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Calcium
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236 mg
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Folate
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253 ug
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Iron
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8 mg
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Zinc
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3 mg
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