curry

VEGETABLES:

Chop 6 cups of vegetables of your choice into bite size pieces (Cauliflower, Eggplant, Red Bell Peppers)

CURRY SAUCE:

  • 1 avocado
  • 1 C. large coconut ribbons
  • 3 C. warm filtered water
  • ¼ C. lemon juice
  • 3 Tbsp. curry powder
  • 1/4 tsp. turmeric
  • 1/8 tsp. cayenne
  • ¼ tsp. Himalayan Salt
  • ¼ C. chickpea miso
  • 1/2 tsp. ginger powder
  • A few drops of Stevia (optional)

Blend ingredients, then add ½ bunch of chopped cilantro. Sauce should be thick.   Serve over noodles (zucchini, cucumber, kelp or any combination) or Cauliflower Rice.

Donations/Support

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