Hurry! It’s Time for Healthy Curry

Spice up your weeknight meals with this meal that’s as good for you as it tastes. Kelly LeVeque, the author of Body Love and Jessica Alba’s nutritionist, shared this paleo-approved meal.

 

 

In a medium dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally for 2 to 5 minutes.

Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned button burned, 5 to 7 minutes more.

Add the garlic and ginger; stir continuously until fragrant about 1 minute.

Add the curry, coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.

Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth and coconut milk and bring to a boil.

Reduce the heat to medium low or low and simmer for 5 minutes.

Add the squash, broccoli, carrots, and snap peas, continuing to simmer medium heat for 7 to 10 minutes. You want vegetables to be fork tender.

Cover, and continue to simmer until the vegetables are fork tender, check every 5 minutes until done.

While vegetables tenderize, in a fry pan mix, coconut oil, coconut milk, and cauliflower rice.

Sauce for 5-7 minutes until done.

Stir in the kale, cook until wilted, about 3 minutes more.

Season to taste with salt.

Serve with cauliflower rice and garnished with cilantro, green onion and hemp hearts.

 

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