The many fragrant warming herbs and spices available from the around the world are not only fabulous for flavouring our recipes, but they also have wonderful healing properties. Try this coconut vegetable curry recipe with healing spices cinnamon, ginger, turmeric, cardamom, cloves and cumin.
Coconut vegetable curry
1 Spanish onion
1-2 teaspoons sea salt
¼ cup coconut oil
1 sweet potato, peeled and cut into ¾-inch cubes
1 medium butternut squash, peeled and cut into ¾-inch cubes
1 medium cauliflower, cut into bite-size florets
1 cup shelled peas, cooked
½ red cabbage
1 cup coconut milk
1 cup water
(vegetables can be roasted)
1 teaspoon coriander
2 teaspoons cumin
½ teaspoons turmeric
½ teaspoon cayenne pepper
¼ teaspoon fenugreek
1 teaspoon cinnamon
¼ teaspoon cardamom seeds, no pods
¼ teaspoon mustard seeds
4 cloves garlic, minced
1 tablespoon fresh minced ginger, grated
1. In a large skillet, sauté onions, with one teaspoon salt in oil until they begin to soften and brown. Add squash and cook ten minutes more. Add sweet potatoes and curry blend and continue sautéing another five minutes, stirring often.
2. Add cauliflower to the top of the squash and sweet potatoes, being careful no to stir the mixture. Add water and bring to a boil. Cover and simmer until vegetables are tender (15-20 minutes).
3. With a wooden spoon, smash some of the squash in the curry mixture against the sides of the skillet to thicken the sauce. Stir in the peas and season to taste with salt.
Marni Wasserman is a culinary nutritionist in Toronto whose philosophy is stemmed around whole foods. She is dedicated to providing balanced lifestyle choices through natural foods. Using passion and experience, she strives to educate individuals on how everyday eating can be simple and delicious.