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Yellow Squash Curry

Anti-inflammatory meal!

Ingredients

  • 1 inch knob fresh ginger grated (or 1 teaspoon dried)
  • 1 clove garlic minced (or ground)
  • 1/2 white onion diced
  • 1 yellow squash made into half moons
  • 1 potato cubed
  • ⅓ cabbage chopped
  • 1 can chickpeas rinsed and drained (optional)
  • 1 can full fat coconut milk
  • 1 T curry powder
  • 1 teaspoon turmeric
  • 1 T tamari or low sodium soy sauce
  • Salt & Pepper to taste

Instructions

  • To make this into a meal: Serve over or add in brown rice, lentils, or quinoa!
  • **YOU CAN FREEZE THIS TO MAKE THE MEAL LAST**
  • DIRECTIONS: Begin boiling water, add potato, cook on medium to high heat for 25 minutes. Saute ginger, garlic and onion in a saute pan (with water, veggie broth, or oil) until onions become translucent. Next, add in yellow squash. Saute for 5-7 minutes. Then, add in the cabbage, potato, and chickpeas. Cook for 3-5 minutes. Lastly, add coconut milk. Add in spices.