Turmeric Inspired Curry
Looking for an easy-peasy nutrient dense weeknight meal? This is our go-to! We start with organic coconut milk, whatever veggies we have in the fridge, and a protein. If you’re keeping it plant-based, we recommend tofu for this dish because it absorbs flavor so well. Choose your favorite curry powder - or if you’re a fan of our Turmeric Curry Cashews start saving those crumbs at the end of the bag. Yep, you heard that right, we stash up our crumbs and repurpose them to season our curry dish. And of course we top off our curry curry dish with our Turmeric Curry Cashews to boost the nutrition of this dish even more, and to give it a satisfying crunch.
1 can organic coconut milk
1 cup chopped veggies of choice
1 to 2 tbsp curry powder
Organic Tamari or soy sauce to taste
2 teaspoons coconut sugar
1.5 cups chopped Turmeric Curry Cashes
1 cup cooked rice
In a large skillet on medium heat, add coconut milk and veggies. Once veggies start to boil, lower heat to sustain a low boil. Stir in curry power, Tamari and coconut sugar. After 5 - 10 minutes, when veggies are soft, turn off heat. Serve on a bed of your favorite rice and top with chopped Turmeric Curry Cashews.