Immune Boosting Veggie Curry

Prep Time 15

Cook Time 35

Total Time 50

Servings 6 people

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)

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!