Vegetarian Curry

Here is a family style recipe that uses several powerful anti-inflammatory ingredients, and features cruciferous veggies and antioxidant-rich beans.

2 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, minced

4 teaspoons ginger, minced

1 cup crushed tomatoes

3 cups water

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon cardamom

1/2 teaspoon sea salt

Freshly ground black pepper, to taste

8 cups cauliflower florets

2 cups cooked kidney or garbanzo beans

1 cup peas

1/2 cup parsley, chopped

1. In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.

2. Add the cauliflower, beans and peas, stirring to coat with sauce. Cover pot and simmer for 7-8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, and then serve over rice, quinoa, or millet. Serves 4.

© Kelly's Cookbook 2017