Turmeric Vegetable Curry

I pulled this veggie curry out of my freezer the other day in an attempt to make a dent in the stockpile of prepared meals I have in there before I move, and totally forgot this was a favourite of mine last winter.

This warming bowl is full of turmeric, an anti-inflammatory and antioxidant that studies show can help with depression.

With sunlight at an all-time low right now, and quarantine rules still in full effect, it's normal if you're feeling sad, lonely, and depressed. And while this bowl of veggie curry won't make it all go away, having a delicious meal is a good place to start.

TURMERIC VEGETABLE CURRY Prep Time: 15 min

Total Time: 30 min

Makes 4 servings

INGREDIENTS

1 tbsp coconut oil

1 yellow onion, diced

1/4 tsp salt

1/2 tsp pepper

2 carrots, diced

2 cups broccoli florets

1 zucchini, diced

1 red bell pepper, sliced

1 can full fall coconut milk

2 tsp curry powder

2 tbsp ginger, grated

1 tbsp turmeric, grated

For serving:

Lacinato kale, cut into thin strips

Banza chickpea rice/brown rice

Lime

Green onions

Greek yogurt

DIRECTIONS

1. Heat a large Dutch oven over medium. Add in coconut oil and onion. Sauté until golden, about 3 minutes.

2. Add carrots, broccoli, zucchini, and bell pepper, cover and cook, stirring occasionally, about 5 minutes.

3. Stir in coconut milk, 1 can worth of water, salt and pepper, curry powder, ginger, and turmeric. Bring to a boil, stir, then reduce to a simmer, cover and cook until all veggies are tender, about 15 minutes.

4. While curry cooks, prepare Banza rice (or regular rice) following package instructions.

5. When everything is ready, place lacinato kale in bowl. Add rice. Ladle in curry. Add salt and pepper and a squeeze of lime, to taste. Finish with a green onions and a dollop of Greek yogurt.