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. Serves: 2 Time: 30 minutes