Wednesday, June 5, 2013

Vegetable Curry

Vegetable Curry over Brown Rice
 Wow! Day 5 and I am not missing the meat...or really the refined grains...not even the sugar! Crazy I know. I think it's been a long process to get to this point. We've gone without sugar before but the withdrawals usually last much longer. It probably helps that I'm not giving up coffee at the same time! I'm also finding some really great ways to satisfy my sweet tooth with fruit, and fruit desserts. Last night I blended up 3 cups of frozen watermelon cubes and about 1/2 cup Vanilla Soy Milk in the food processor and we had watermelon sorbet! It was refreshing and scrumptious. We also discovered Kind Bars, which are delicious! They are basically nuts, dried fruit, natural sugars, and of course we like the dark chocolate ones! But they only have 5g of sugar. Way better (for you) than a candy bar.

This morning for breakfast was oatmeal with a drizzle of agave nectar, dried cranberries, and honey roasted almond slivers (from Trader Joe's). For lunch I made a veggie wrap: whole wheat tortilla, roasted garlic hummus, spinach, roasted red peppers, tomato slices, cucumbers, carrots, cauliflower, and a little bit of feta. Yum!

Tonight for dinner I made vegetable curry. Now don't get me wrong, I'm no expert when it comes to Indian cuisine. I found a recipe awhile back and I've been tweaking it and loving it! I've changed it up enough to call it my own, so I thought I would share it. This recipe is actually one that Josh and I have enjoyed several times over the last few months. It's full of veggies and beans, and you can eat it over rice or even in a pita. It's quick and easy too so that's always a plus!

Vegetable Curry

Vegetable Oil Spray
1 Small to Medium Red Bell Pepper, diced
1 Medium Carrot, sliced
1 Medium Zuchinni, sliced
1 Can Garbanzo Beans, drained and rinsed
Curry Powder
Garlic Powder
1 to 1-1/2 cups Lite Coconut Milk
Salt Pepper

Coat a skillet with vegetable oil spray and heat over medium high heat. Add the vegetables (I usually just use whatever I've got in the fridge, but always bell pepper and carrots) and 1 Tbsp of water. Stir around and add water a tablespoon at a time as necessary to keep the veggies from burning. Cook till just soft, about 7 min, stirring occasionally. Add curry and garlic powder to the mixture. The seasoning is really to taste but don't be shy. Start with about a tablespoon curry powder and a sprinkling of garlic powder. Stir and cook for about a minute. Add the garbanzo beans and coconut milk. I usually add just enough milk to make a nice sauce, not too much though. Heat through and finish with salt and pepper to taste.

Serve over brown rice and enjoy!

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