Anti-Inflammatory Vegetable Curry
A flavorful and nutritious vegetable curry packed with anti-inflammatory spices and wholesome ingredients, perfect served over hearty brown rice.
Ingredients
Grains
- 2 cups whole grain or brown rice
Vegetables
- 1 cup broccoli florets (chopped into bite-size pieces)
- 1 cup cauliflower (chopped into bite-size pieces)
- 1-2 cloves minced garlic
Liquids
- 1/4 cup water or vegetable broth (use one tablespoon at a time to deglaze)
- 1 1/2 cups canned garbanzo beans (rinsed and drained)
- 1/2 cup canned green sweet peas (rinsed and drained)
- 1 tablespoon fresh ginger (peeled and minced)
- 1 teaspoon ground garam masala
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground black pepper
- 2 14oz cans whole peeled tomatoes (drained)
- 1 cup coconut milk
Garnish
- to taste black sesame seeds (for garnish)
Instructions
- Cook rice according to package instructions.
- Heat a skillet, add vegetables, and deglaze with water or broth. Cook for 3 minutes.
- Add garlic, cook 2 minutes, then add beans, peas, and spices. Stir well.
- Simmer with tomatoes for 10-15 minutes until vegetables soften. Add coconut milk and simmer 5 more minutes.
- Serve rice topped with vegetable curry, garnished with black sesame seeds.
Notes
This dish is rich in anti-inflammatory spices and plant-based protein, making it both healthy and satisfying.