Curry isn’t the first thing you think of when it comes to healthy eating, but macrobiotic guru Melanie Brown Waxman is proving otherwise with a curry that’s good for you and your immune system…
Ingredients
- One onion, diced
- One clove garlic, sliced
- Two or three cups pumpkin cut into small chunks
- One small cauliflower cut into florets
- One or two cups spring water
- One bunch watercress chopped
- Two cups cooked chickpeas
- One cup fresh or frozen peas
- One cup light coconut milk
- One teaspoon curry powder
- ½ Teaspoon turmeric
- 1/2 Teaspoon coriander
- One teaspoon cumin
- 1/2 Teaspoon sea salt, or to taste
- ¼ Teaspoon red pepper flakes (optional)
- One teaspoon ginger, freshly grated
- Two tablespoons kuzu dissolved in cool water to
cover
Method
- Place the onion and garlic into a pan and cover with water. Bring to a boil and simmer for a minute or so.
- Add the pumpkin and cover with water. Bring to a boil and simmer for about five minutes.
- Add the cauliflower, chickpeas, coconut milk, and seasonings. Return to a slow boil and cook until done, about 10 minutes more. Add the peas and mix through.
- Add the diluted kuzu and stir to form a thick gravy consistency.
- Add the watercress, mix gently and serve.
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