MONTHLY FLYER
Cashew Quinoa Curry Bowl
Comfort meets nourishment. This creamy, mildly spiced curry stabilizes blood sugar and tames stress hormones with anti-inflammatory turmeric, cashews, and fiber-rich veggies.
Ingredients:
2 cups cooked quinoa or brown basmati rice
2 cup cooked chickpeas
2 cups cooked quinoa or brown basmati rice
2 cup cooked chickpeas
1 red onion, chopped
2 cloves garlic, minced
1 cup broccoli florets
1 green pepper, sliced
1 red, yellow or orange bell pepper, sliced
1 Tbsp olive or coconut oil
1 tsp grated ginger
1/2 tsp grated turmeric
Sea salt to taste
1 cup broccoli florets
1 green pepper, sliced
1 red, yellow or orange bell pepper, sliced
1 Tbsp olive or coconut oil
1 tsp grated ginger
1/2 tsp grated turmeric
Sea salt to taste
(Optional - For Additional Protein): Add diced cooked chicken breast or Tofu
Cashew-Coconut Sauce:
1/2 cup raw cashews (soaked 1 hr or boiled 10 min)
1 cup coconut milk
1 clove garlic
1 Tbsp lemon juice
2 tsp curry powder
1/2 cup raw cashews (soaked 1 hr or boiled 10 min)
1 cup coconut milk
1 clove garlic
1 Tbsp lemon juice
2 tsp curry powder
Directions:
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Blend all sauce ingredients until smooth.
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Sauté onions and garlic in oil with ginger, turmeric, and salt for 3-4 minutes.
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Add other veggies and saute for another 3-4 minutes.
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Add chickpeas and sauce; simmer 5 minutes to thicken.
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Serve over warm quinoa or brown basmati rice.
Storage: Refrigerate up to 4 days. Sauce and veggies also freeze well separately.
Pre Time: 25 minutes | Serves: 4
