Indian Probiotic Curry

I am so grateful for Indian food. Having grown up in a traditional Chinese home, we were always preparing stir frys and having to have each dish super hot for my dad. I would spend my afternoons chopping up the veggies, ginger and garlic for mom as she prepped the rest of the meal. Then I remember my mom standing at the stove with her wok, and putting each hot dish on the table one after the other. She rarely got a chance to sit down and eat with us, she was so busy wok-ing the next dish so it would be perfectly hot.

There are many Indian dishes you can prepare in advance. This is one my favorite dishes to bring to a potluck. It travels well, and it’s easy to prepare in advance.

In a big stock pot, warm

  • 1 tablespoon avocado oil or coconut oil

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • ginger, peeled and grated, about 2 tsp.

  • 1 jalapeño, or green chile chopped and diced

  • 2 tablespoons garam masala

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1 teaspoon black pepper

Let this simmer for 5 minutes til fragrant and jalapeño and onion are tender, then add

  • 2 cups fresh tomato, diced

  • 2 cups chickpeas cooked in a pressure cooker, or soaked and cooked til tender

Cook for about 15 minutes, til it resembles a stew, adding water if it gets dry.

Finally add

  • 1 cup muun chi CoCoFir

  • ½ lemon, juiced

Add ¼ cup fresh cilantro chopped and stir until you just have to sit down and eat it! I love this dish served over barley or a brown basmati rice.

There many ways to spice it up and add more nutrition. Try adding a handful of spinach or kale. Some chopped up potatoes or sweet potatoes can also make it a hearty dish to eat without the rice.

Have fun creating happiness in your gut!

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