Broccoli, Cauliflower, Potato Curry
1 onion, chopped
4 cloves garlic, minced
2 medium potatoes, cubed (3 to 4 cups)
1/2 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
2 carrots, chopped
1 cup peas
1 can Garbanzo beans, drained and rinsed
2 Tbsp Canola oil
1 1/2 Tbsp Curry powder
1/2 tsp Tumeric
1 can Coconut milk
3 Tbsp Soy sauce
1 tsp Sea salt
Saute onions, garlic, carrots & potatoes on oil over medium-high heat, stirring occasionally, until onion begins to soften, about 3 min. Reduce heat to medium. Continue cooking, stirring often, about 2-4 min.
Add coconut milk, curry & tumeric. Cover and reduce heat to medium-low. Simmer 10-20 min, stirring occasionally until root vegetables are cooked.
Add beans, broccoli, cauliflower & peas. Flavor with soy sauce & salt. Cook for 5 min. Serves 5-6.
Modified from recipe by Tanya Barnard & Sara Kramer, The Cancer Project.
Turmeric and other Indian spices are getting more and more attention for their anti-cancer properties. Put them with known cancer-fighting vegetables and you’re in for real health food.