ANTI-INFLAMMATORY CURRY

 

ANTI-INFLAMMATORY CURRY

1-3 cloves of garlic

1/2 cup chopped broccoli

1/2 cup snow peas

1 green onion, sliced

Sea salt and pepper to taste

1 red bell pepper, sliced

1 1/2 teaspoons curry powder

1/2 teaspoons turmeric

2 tablespoons chopped cashews

1/2 peeled and minced fresh ginger

1 small jalapeno pepper, minced

1 teaspoon extra virgin olive oil

PROTEIN – choice of 4 ounces boneless, skinless chicken breast, cut into bite-sized pieces OR vegan protein source

1/4 – 1/2 cup of vegetable stock, if necessary for moisture

1/2 cup cooked brown basmati rice

1. Combine garlic, broccoli, snow peas, green onion, salt and pepper, red bell pepper, curry powder, turmeric, cashews, ginger and jalapeno pepper in a bowl. Mix well and let marinade for 10- 30 minutes.

2. Heat the olive oil in a small skillet over medium heat. Add the protein source and saute until lightly browned.

3. Combine the vegetables and chicken in a large heavy saucepan. Simmer covered for ten minutes or until chicken is fully cooked, adding the vegetable stock if necessary. Serve over rice if preferred or other starches, or for starch free eat alone!

Protein 29g / Carb 56g / Fat 14g / Fibre 5.5g

 

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