I’m sure we could all benefit from a boost to our immune system these days, and this veggie-packed Immune Boosting Veggie Curry is the perfect answer!

I’ve included several options here for you to use your protein and liquid of choice in this recipe…

For the protein I like to use cooked chicken, chickpeas, or lentils. If using legumes, before cooking it is better to either sprout or soak the legumes overnight in water to cover plus 1 tablespoon of apple cider vinegar or lemon juice for every cup of dried legumes used. This soaking process makes the beans easier to digest and the nutrients more bio-available. To save time, I like to soak large amounts of beans, cook them, and then freeze them in smaller batches for future use.

For the liquid in this recipe you can use water, bone broth, orange juice, coconut milk, or a combination of any of these.

The abundance of veggies in this stew are an amazing source of:

Vitamins A, C, and K
B Vitamins
Potassium
Manganese

The garlic, ginger and turmeric all have anti-inflammatory and antioxidant effects which are excellent immune-boosters. And if you use bone broth for your liquid, you’ll help seal openings in your gut that could eventually lead to a weakened immune system.

Serve this Immune Boosting Veggie Curry with bread or your grain of choice. I hope you enjoy it as much as we do!

And please remember to take care of yourself during these difficult times by:

going to bed early to get good quality sleep
getting lots of movement
spending time outdoors in the sun
making time for yourself to unwind and relax
avoiding sugar and processed foods
eating a colorful variety of fruits and veggies

May Allah keep us and our families safe and healthy!

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Immune Boosting Veggie Curry

Prep Time 15

Cook Time 35

Total Time 50

Servings 6 people

Ingredients

1 onion chopped
3 tablespoons oil, butter, or ghee
3 cloves fresh garlic minced
1 tablespoon fresh ginger grated or finely chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon sea salt or Himalayan salt
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper or to taste
1 tablespoon tomato paste
2 small (or 1 large) sweet potato peeled and cubed
2 red bell peppers chopped
2 carrots chopped
2 small (or 1 large) zucchini chopped
2 cups protein of choice: such as cooked chicken, chick peas, or lentils
2 cups liquid of choice such as water, bone broth, orange juice, coconut milk, or a mixture
2 cups spinach or kale chopped (optional)

Instructions

In a large pan sauté the onion in the oil until soft (about 5 minutes). Add the garlic and ginger and cook for 1 minute. Add the spices (turmeric, curry powder, cinnamon, salt, pepper, and cayenne) and tomato paste and cook for another minute.
Add the sweet potato, bell pepper, carrot, and zucchini. Sauté over medium heat for a few minutes.
Add your liquid of choice and bring to a boil. Cover the pot, lower heat and simmer for about 20 minutes until the veggies are soft.
Add your cooked protein and spinach to the pot and cook for 5 more minutes.
Serve with bread, grain of choice, or cauliflower rice. Enjoy!