THRIVE 27
method
In a Dutch oven or deep
skillet, heat the coconut oil
over medium heat. Once the
oil is hot, add the onion, garlic,
ginger, fresh turmeric and chile
peppers. Cook for 4-5 minutes,
stirring occasionally.Add the spices (garam masala
through salt) and cook for 2-3
minutes until the spices begin
to dry out and are very fragrant.Add the coconut milk, diced
tomatoes and vegetable stock.
Stir to blend and cook for 4-5
minutes.Add the sweet potatoes and
cook with the pan covered for
5-6 minutes.Next, add the broccolini,
asparagus, peas and chickpeas.
Cook for 3-4 minutes until
the veggies begin to soften but
still have a bite.Add coconut sugar, lime
juice, cilantro and mango.
Stir to combine and taste for
seasonings. Remove curry
from heat.ingRedients
2 tbsp coconut oil
1 large onion, diced
5 cloves garlic, minced
2-inch piece of fresh
ginger, grated
2-inch piece of fresh
turmeric, grated
2 green chile peppers, diced
(remove the seeds if you
don’t want it very spicy)
1 tbsp garam masala
¾ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp sea salt
1 14-ounce can of full-fat
coconut milk
1 14-ounce can of diced
tomatoes
½ cup vegetable stock
2 small sweet potatoes,
peeled and sliced thinly
1 bunch broccolini, thick
pieces sliced in half
10-15 asparagus spears,
sliced in half or thirds
½ cup frozen peas
1 15-ounce can chickpeas
2 tsp coconut sugar
½ lime, juiced
½ cup cilantro, chopped
1 mango, dicedR
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Life
SecretS to great SmootHieS
Frozen zucchini. Peel it, freeze it and add it to smoothies.
It doesn’t change the color or taste and it adds bulk
and nutrients.I also love adding nut butter and hemp seeds for plant-based
protein.cookiNg muStS
Season at every stage of cooking. I don’t like very salty food,
but I also don’t like bland food. The key is to season with salt
and pepper at every stage of your dish, from sautéing the
onions to adding in the canned tomatoes. It gives your food
more depth of flavor.To fall all in love with vegetables, roast them. Most vegetables
taste amazing when they’re simply roasted in olive oil, salt and
pepper. The natural sugars in the vegetables caramelize when
roasted, so it’s the perfect way to introduce more vegetables
into your diet or into your picky kids’ diets.Cooking Secrets, Tips
and muSt-tryS
Turmeric
Chickpea Curry