Recipe by Healthier Steps | Serves: | Time: ~40 min
Ingredients
1 tbsp coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp curry powder
1/2 tsp ground paprika
1/2 tsp cumin
1/2 tsp dried thyme leaves
2 #zucchini, chopped
1 cup green #peas (we threw in some leftovers, so more like 1.5 cups this go)
1 -14 ounce can coconut milk (we did light coconut milk, with a splash of full fat)
1/2 cup vegetable broth or water
1 tsp salt
1/4 tsp Cayenne pepper
1/4 cup cilantro leaves, chopped
Instructions
Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger and cook stirring until onion is soft about 3 minutes.
Add curry powder, paprika, cumin, and thyme and cook stirring for about 1 minute. Stir in zucchini to coat.
Add coconut milk, broth or water, salt and pepper and bring to a boil. Cover saucepan and reduce to simmer for 15 minutes. Add peas and cilantro cook for 1 more minute.
Serve over brown rice.
What I ate and drank today (9/10/18)
4 glasses of water
2 cups of decaf
1 cup of caffeinated coffee
Leftover soba noodles
1/2 almond butter and basil leaves sandwich
Bowl of Life cereal with almond milk
Olives
Curry
Exercise
~3 miles of walking
What I ate and drank today (9/9/18)
Water
2 cups of coffee
Stir-fry soba noodles with carrots and brussels sprouts
Leftover salad
Handful of Life cereal
Exercise
Housework
What I ate and drank today (9/8/18)
Water
1 cup of coffee
1/2 coconut waffle with almond butter
Small bowl of chilled mango-cherry soup
Veggie sandwich -- avocado, red pepper, mushroom, tomato
Adult beverages
Salad
Spinach and artichoke dip
Exercise
~2.5 miles of walking
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