This is an easy, high protein, savory, gluten-free dish. You can serve it with brown rice, or put it into organic taco shells with some lettuce for healthy tacos. I recommend buying organic, non-GMO if possible, especially the corn taco shells.

Makes 4 servings.

Ingredients

2 T. organic, pure coconut oil
1 fresh jalapeño, cored, seeded, and minced (The seeds are very hot, so only add them if you wish your chili to be very hot!)
2 red onions, chopped
2 large cloves of garlic, minced
2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)
1 ¼ cups vegetable broth
1 ¼ cups crushed tomatoes (chopped)
3 ½ cups sprouted, cooked kidney beans
2 T. chili powder
1/8 tsp. chipotle chili powder (optional, if you like it extra hot!)
½ tsp. unrefined, mineral-rich salt
¼ tsp. freshly ground black pepper
¼ tsp. Ceylon cinnamon
5 T. fresh cilantro, chopped

Directions

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.
2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.
3. Add the garlic (minced) and sauté another minute.
4. Stir in the broth, tomatoes, chili powders, salt and pepper. Bring to a full boil and cook for 3 minutes.
5. Stir in the cooked, sprouted beans and bring to a full boil again. Reduce the heat to medium and simmer about 5 minutes.
6. Remove from heat and stir in half the cilantro. Save the remaining cilantro to use as a garnish.
7. Serve warm in bowls. Add some grated cheese (you can use vegan cheese) and a sprinkle of cilantro on top.

Variations

1. Serve with whole, sprouted, cooked and warm rice.
2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

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Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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On a visit to spend the Christmas holidays with her, I studied cooking in Cambodia and Thailand. Amanda took some classes with me and we learned so much. I gained a great appreciation for these spicy dishes. My daughter and I now use curry in many of our home cooked meals. It is amazing how good it is, even in the warm summer season.

Curry dishes are rich and savory. Curry spice powders come from Asia. These spices provide a range of health benefits. One key ingredient is the turmeric. Studies have shown that turmeric can help prevent everything from Alzheimer’s disease to cancer.

This recipe is gluten free, and vegan.

Serves 4

Ingredients:

2 T. toasted Sesame oil or coconut oil

2 to 4 ounces thai yellow curry paste

3  cups  of coconut milk

1 red onion, chopped into ½ inch pieces

4 sweet potatoes cut into 1-inch pieces

1 head of cauliflower, cut into 1 inch chunks or flowerlets

1 pound of sliced mushrooms

1 carrot chopped

Tamari – wheat free fermented soy sauce from non-GMO soy or coconut aminos

1 tsp. Turmeric

1 tsp. unrefined sea salt

1 tsp. freshly ground black pepper

Directions:

1. Heat the oil in a 4-quart heavy pot set over medium-high heat, and when the oil is hot, add the curry paste, oil and onion. Sauté them for 2 minutes, stirring frequently.
2. Add the coconut milk, and other ingredients to the pot and sauté another 2 minutes.
3. Reduce the heat to medium-low, cover, and simmer for another 30 minutes, until sweet potatoes and cauliflower are soft. Keep an eye on the mixture and add more liquid if needed.
4. Taste and adjust seasonings and coconut aminos/soy sauce.
5. Serve warm with some cooked whole grain, sprouted rice.
6. This dish can keep well for up to 5 days in the fridge or freeze it and warm it up another day.

The post Healthy, Vegan, Gluten-free, Curry Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.