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Tummy loving Turmeric Stew

My goodness, it’s been so cold this past week! My friends back East laugh at me, but it’s true. It’s been chilly! I can’t say I love it, but it is good for my immune system so I try to embrace this opportunity and stand in my booth, moving in one place! Today’s recipe is one that is all about warming up and traveling to India.


Chop up


1 large onion

6 cloves of garlic

two inches of ginger


Melt over medium heat, and add the chopped ingredients to


4 T of coconut oil


Season with

2 tsp each of cumin, paprika, turmeric, and garam masala

add to taste black pepper and Himalayan pink salt

Stir in a cinnamon stick


Let simmer for 3 min


Add to the mixture


1 28 oz. can of crushed peeled plum tomatoes

1 can organic coconut milk

Stir until smooth and add cayenne pepper if you like it spicy


Add

2 cups cooked garbanzo beans, drained

1 cup of chopped firm nongmo organic tofu

chopped greens or peppers


Simmer for 30 minutes. Serve with your favorite ancient grain - quinoa, rice, farro.

Sprinkle with chopped cilantro leaves and dollops of muun chi CoCoFir.


I love how easy this dish is. You can make it in the morning, and serve it in the evening. People love it! I hope you do too! Enjoy!






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