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.
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
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
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!