This week\’s recipe comes from my friend Anjali on the Picky Eater. This can be a warm, spicy curry rife with comforting, detoxifying spices. Spinach is shown to support cognition owing to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. And, curry powder is one other perfect example of \”food as medicine\”; it is a combination of beneficial spices including turmeric, the powerful anti-inflammatory which will also fight dangerous plaques and \” free radicals \” specifically while in the brain. Get more information at PDF version.
INGREDIENTS
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1/2 tablespoon extra virgin olive oil
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1-6 oz box of baby spinach or baby kale
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2-15 oz cans of chickpeas (note chickpeas are basically part of Dr. Hyman’s transition plans)
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1 red onion, diced
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2 yellow bell peppers, diced
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2 sweet potatoes, diced into 1/4 inch cubes
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1/2 cup frozen corn
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1 large carrot, peeled and diced
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5 celery sticks, diced
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7 cloves of minced garlic
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1 tablespoon minced ginger
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2 heaping tablespoons curry powder
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1 teaspoon salt
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1-30 oz can crushed tomatoes
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1-15 oz can light coconut milk
Step 1
Heat a sizable pot over medium heat. Add the olive oil, onion, carrots, celery and yellow peppers. Saut for 8 minutes, stirring often until the onions are translucent.
Step 2
Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for two minutes.
Step 3
Add inside the rest of your ingredients.
Step 4
Bring to the boil, reduce to simmer. Cover and cook relating to 30 minutes so that the sweet potatoes are tender.
Nutritional analysis per serving
calories 250 ? fat 5.4g ? sodium 793.8mg ? carbohydrate 44.8g ? fiber 9.3g ? sugar 8g (0g added sugar) ? protein 9.2g
