Jan
05

Veggie Indian Curry

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January 5, 2012

Whole Food Cleanse-Day 5

So today is day 5 of the Whole Food Cleanse and we are both feeling great and a little lighter too!

I borrowed a slow cooker from Kimbie so I could be a lazy cook today. This is honestly the first time I have ever used one but is most certainly not the last! It is awesome! I literally just dumped a bunch of chopped veggies and spices in it this morning and let it cook all day while I ran errands, put away Christmas decorations and biked around the neighborhood.

This was so simple to do and it turned out better than I had expected! This would be perfect to do before work and by the time you got home dinner would be hot and ready! This is better than any veggie curry I’ve had in a long time. Seriously! It was the perfect amount of spice for me(about medium) and this recipe makes more than enough to share and also have left overs!

The Whole Food Cleanse-Day 5 Menu:

Breakfast: Apple Cinnamon Oatmeal

Lunch: Black Bean Salad

Snack: organic baby carrots and a couple of crunchy dill pickles

and for dinner…

Veggie Indian Curry

Prep Time: 30 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 5 hours

Yield: 8 servings

Veggie Indian Curry

Ingredients

2 1/2 c of organic vegetable broth
1 can organic cut tomatoes
1 can organic garbanzo beans
1/2 c coconut milk
5 Yukon Gold potatoes
1 organic sweet potato
1 organic yellow onion
2 cups chopped organic baby carrots
7 stalks of organic celery, chopped
8 mini organic sweet peppers(red, orange, yellow)
5 cloves garlic, minced
3 Hawaiian chili peppers, chopped
2 1/2 T curry powder
1 t cayenne pepper
1/2 t coriander
1/2 t cumin
1/2 t turmeric
2 T safflower oil
2 T whole wheat flour
cilantro, chopped for garnish

Instructions

In a large skillet heat oil and saute garlic, onion, celery, carrots and peppers with spices for 3 minutes on medium high heat
Transfer all ingredients into the slow cooker and mix well
Cook for 4 hours on high heat
Spoon out 1/2 cup of the curry broth into a small bowl add in flour and stir into a paste and return to the pot and stir in to thicken the sauce; cook for another 1/2 hour on low heat
Serve with brown rice and garnish with cilantro

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http://girlinthegreenapron.com/2012/01/05/whole-food-cleanse-day-5/

Super Food Ingredient: Carrots

Carrots are an excellent source of vitamins C, K, beta carotene, potassium and fiber.
They are one of the richest sources of phytonutrients called carotenoids which are good for the eyes, especially for seeing in poor light.
They are also a great source of antioxidant compounds that help protect against cancer and cardiovascular diseases.
Carrots have tough cell walls that prevent nutrients to be absorbed into the body. Thus, cooking or juicing them would be better than eating them raw to get the most nutritional value.
Research suggest eating just one carrot a day may cut a smoker’s risk of developing lung cancer in half.