Warming Fall Curry

Eating seasonally doesn't have to be hard. Eat the rainbow everyday. This is a little trickier in our Northern winters but still possible with great seasonal choices. I cheated here with bell peppers because I don't like carrots (🙄) but feel free to sub them out to make it seasonal friendly. 

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Recipe:

~Heat pan with cooking oil of your choice.

~Add medium diced yellow onion, four minced bulbs of garlic, two inches grated fresh ginger on medium heat until soft (about three minutes).

~Add 1/4 cup curry powder, 1/8 cup cumin, 2 tbs turmeric, 1 tbs apple cider vinegar, & splash of tamari, stir allowing flavours to blend.

~Add half a red & yellow pepper cut to preference with a cup of cut broccoli, quarter head of purple cabbage, stir.

~Mix in one can of rinsed chickpeas & one can of mini corn stalks.

~Stir in can of coconut milk & allow to simmer ten minutes medium to low heat.

~Serve with your choice of rice, potatoes, or quinoa.

#protip rice with chickpeas make up a complete protein (quinoa is a complete protein on its own). To learn more about protein pairing check out our related blog here.
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PS I have a girlfriend who LOVES adding pineapple to her curry