Curry is something that I am always craving lately! I order it every time I see it on any restaurant’s menu and I also have been experimenting with many versions at home. I have finally changed it up enough times to have created my favorite combination. I do like it with a little bit of heat, so feel free to go easier on the spices if you prefer it less spicy!

This is a vegetarian version, but if you would like, you can add tofu or chicken to yours to make it heartier. I have added chickpeas to my curry for the protein intake, so there is plenty of protein as is! I like to serve it with naan bread and brown rice, but feel free to serve it with your favorite type of rice.

With this recipe, I would like to talk about the Phytochemicals that are found in a plant based diet. Let’s take a look at some that you will find in this recipe.

Flavonoids and Sulfides – are both antioxidants, promote cardiovascular health, and are anti carcinogenic. They are found in the onions, garlic, and broccoli.

Isoflavones– block hormone stimulated cancers and lower cholesterol levels – are found in the chickpeas.

Isothiocyanates – inhibit cancer growth – are found in the broccoli.

Phthalides – lower blood pressure, lowers cholesterol, and also anti cancer. You will find these guys in the carrots.

Terpenoids– antibacterial –  found in the spices.

Now you know some of the good stuff that will be going into your awesome body when you decide to make this delicious meal!

Ingredients:

1 Tbs of coconut oil (1 colher de oleo de coco)

1 onion, diced (1 cebola)

2 garlic cloves, thinly sliced (2 cabecas de alho)

1 Tbs of fresh ginger, thinly sliced (1 colher de gengibre)

2 Tbs of curry powder ( I love Trader Joes it is extra spicy) ( 2 colheres de caril em po)

1 tsp of turmeric (1 colher de cha de curcuma)

1 tsp coriander (1 colher de cha de coriandro)

1 tsp of paprika (1 colher de cha de pimenta)

1 cup of carrots, sliced (1 copo de cenoura)

1 zucchini, big chunks (1 abobrinha)

1 yellow squash, big chuncks (abobora amarela)

1 c o broccolli, cut into small pieces (1 copo de brocolis)

1 c of green beans (1 cope de vagens)

1 can of chickpeas (1 copo de grao de bico cozido)

1 tsp of raw sugar or brown sugar ( 1 colher de cha de acucar mascavo)

1 can of coconut milk ( 1 lata de leite de coco)

Juice of a lemon (suco de 1 limao)

1 tsp of salt and 1/2 tsp of back pepper (sal e pimenta do reino a gosto)

Red pepper flakes (pimentinha a gosto)

Directions:

In a large wok, melt the coconut oil. Add the onion, garlic, ginger. When the onion is translucent, add the spices. Add the vegetables one at the time , in order. When the vegetables are tender, add the rest of the ingredients. Let it simmer for about 5 minutes and serve!

Refoque todas as verduras com os temperos. Quando estiverem todas cozidas, adicione o leite de coco e o restante dos ingredientes. Deixe no fogo baixo por 5 minutos e sirva com arroz. Aproveite!

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