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 package of cooked cauliflower 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 cauliflower rice!

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

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