I’m sure we could all benefit from a boost to our immune system these days, and this veggie-packed Immune Boosting Veggie Curry is the perfect answer!
I’ve included several options here for you to use your protein and liquid of choice in this recipe…
For the protein I like to use cooked chicken, chickpeas, or lentils. If using legumes, before cooking it is better to either sprout or soak the legumes overnight in water to cover plus 1 tablespoon of apple cider vinegar or lemon juice for every cup of dried legumes used. This soaking process makes the beans easier to digest and the nutrients more bio-available. To save time, I like to soak large amounts of beans, cook them, and then freeze them in smaller batches for future use.
For the liquid in this recipe you can use water, bone broth, orange juice, coconut milk, or a combination of any of these.
The abundance of veggies in this stew are an amazing source of:
- Vitamins A, C, and K
- B Vitamins
- Potassium
- Manganese
The garlic, ginger and turmeric all have anti-inflammatory and antioxidant effects which are excellent immune-boosters. And if you use bone broth for your liquid, you’ll help seal openings in your gut that could eventually lead to a weakened immune system.
Serve this Immune Boosting Veggie Curry with bread or your grain of choice. I hope you enjoy it as much as we do!
And please remember to take care of yourself during these difficult times by:
- going to bed early to get good quality sleep
- getting lots of movement
- spending time outdoors in the sun
- making time for yourself to unwind and relax
- avoiding sugar and processed foods
- eating a colorful variety of fruits and veggies
May Allah keep us and our families safe and healthy!
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 35minutes |
|
|
- 1 onionchopped
- 3tablespoons oil, butter, or ghee
- 3cloves fresh garlicminced
- 1tablespoon fresh gingergrated or finely chopped
- 1teaspoon ground turmeric
- 1teaspoon curry powder
- 1teaspoon ground cinnamon
- 1teaspoon sea salt or Himalayan salt
- 1/4teaspoon freshly cracked black pepper
- 1/2teaspoon cayenne pepperor to taste
- 1tablespoon tomato paste
- 2small (or 1 large) sweet potatopeeled and cubed
- 2 red bell pepperschopped
- 2 carrotschopped
- 2small (or 1 large) zucchinichopped
- 2cups protein of choice:such as cooked chicken, chick peas, or lentils
- 2cups liquid of choicesuch as water, bone broth, orange juice, coconut milk, or a mixture
- 2cups spinach or kalechopped (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!
This recipe has been modified from: https://www.allrecipes.com/recipe/13988/marrakesh-vegetable-curry/
Loved this recipe. An easy to follow recipe with so much goodness.
I’m so happy to hear that Nasneen! Thanks for your comment❤️