I love curries! Unfortunately, not everyone agrees with me (or have stomachs that can handle even the smallest amount of curry). I decided to try to find a way to recreate the flavors that I associate with curry and the comfort I find in curry, especially when my sinuses are acting up. Feel free to use whatever veggies you have on hand – I love the sweetness that parsnips add, but, I don’t always have it available.
1 onion, diced
2 cloves garlic, diced
2 Carrots, chopped
1 package Mushroom, sliced
1-2 Parsnips, chopped
1-2 Potatoes, diced
6 oz Green beans, quartered
16 oz. Chickpeas
Salt & Pepper
1 tsp Turmeric
½ tsp Cumin
½ tsp Oregano
1 tsp Smoked Paprika
1 – 13.5oz. can Coconut Milk
Coat bottom of pan with extra virgin olive oil, add onion and sauté onion until translucent.
Add carrots, potatoes, green beans, parsnips & garlic and continue to sauté until they begin to soften.
Add mushrooms & chickpeas and season with salt & pepper, cumin, turmeric, oregano, and smoked paprika.
Add can of coconut milk and bring to boil. Simmer until coconut milk is reduced. Serve over brown rice.
1 onion, diced
2 cloves garlic, diced
2 Carrots, chopped
1 package Mushroom, sliced
1-2 Parsnips, chopped
1-2 Potatoes, diced
6 oz Green beans, quartered
16 oz. Chickpeas
Salt & Pepper
1 tsp Turmeric
½ tsp Cumin
½ tsp Oregano
1 tsp Smoked Paprika
1 – 13.5oz. can Coconut Milk
Coat bottom of pan with extra virgin olive oil, add onion and sauté onion until translucent. Add carrots, potatoes, green beans, parsnips & garlic and continue to sauté until they begin to soften. Add mushrooms & chickpeas and season with salt & pepper, cumin, turmeric, oregano, and smoked paprika. Add can of coconut milk and bring to boil. Simmer until coconut milk is reduced. Serve over brown rice.