recipe
GLUTATHIONE Boosting Curry By Crissie Mergogey
INGREDIENTS • 3/4 cup diced onion • 3 garlic cloves, minced or grated • 1/2-inch fresh ginger, grated • 2 tsp coriander powder • 1 tsp garam masala • 1 tsp cumin • 1 tsp smoked paprika • 3/4 tsp turmeric powder • 1/2 tsp salt • 1/4 tsp black pepper • 1/2 medium cauliflower, chopped into florets • 2 medium Yukon gold potatoes, peeled and chopped into 1/2-inch chunks • 1/2 cup vegetable broth • 1 can diced tomatoes, no salt added • 8 oz sliced mushrooms • 3-4 cups chopped kale • 1/4 cup vegan plain yogurt • 1/4 cup chopped cilantro • 1/4 cup chopped Brazil nuts DIRECTIONS In a large pot, saute the onion and garlic on medium heat for 3 minutes with a bit of oil or water to prevent sticking. Add the ginger and spices and cook for another minute. Add the cauliflower, potatoes, broth and canned tomatoes to the pot. Simmer for 10-12 minutes. Add the mushrooms, kale and yogurt. Simmer for another 5 minutes, or until all veggies are tender. Remove from heat and mix in the chopped cilantro and Brazil nuts.
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Serves: 2 Time: 30 minutes
