As August rolls in, so do the bounties of summer’s harvest giving way to some of the most delicious, nutritious and varied options of fruits and vegetables to be enjoyed. The special part of the growing season creates a great opportunity to nourish your immune system now to fend of colds, flus and infections in the winter months. Foods such as squash, onions, peppers and tomatoes offer a bevy of nutrients and endless flavor combinations.
This is also the point where you’ve had so much squash, often times zucchini or summer squash, that you simply cannot think of another way to get it down. That makes it a perfect time to learn how to make curry or try a new way of making curry! Curry spices and the fat in coconut milk combine with vegetarian proteins sources make this particular dish a delicious nutrition powerhouse.
2 Zucchini, Chopped
4 Stalks Celery, Chopped
1 Cup Mushrooms, Sliced
6 Carrots, Sliced
1 Cup Sweet Pepper(s), Chopped
8 Green Onions, Chopped
2 Cloves Garlic, Minced
1 TBS Olive Oil
1 TBS Curry Powder, Salt-Free
1 Tsp Turmeric
1 Tsp Paprika
250 mL Coconut Milk
1 Cup Garbanzo Beans, Soaked or Canned, Rinsed Well
½ Cup Pumpkin Seeds
½ Cup Sunflower Seeds
In a large skillet bring olive oil up to medium heat. Add in vegetables one and a time, stirring continuously. Allow to simmer for 5 to 8 minutes.
Add spices and thoroughly mix until vegetables are all evenly coated. Add the protein sources – garbanzo beans, pumpkin seeds and sunflower seeds.
Slowly add in coconut milk. Allow to simmer for another 5 to 8 minutes until sauce has thickened and vegetables are fork tender.
Serve over rice or as a dish all its own. Note that spice level will depend on type of curry seasoning, as well as amount.
Also the spice/heat level does intensify while refrigerated, something to keep in mind for those sensitive to spice foods.