Recipes: Turmeric: AIP Turmeric Veggie "Curry"

Hi Everyone!

It's Friday!

Today's recipe is for Turmeric Veggie "Curry" taken from The Essential AIP Cookbook written by Louise and Jeremy Hendon, p. 129.

Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes
Yield:  2 servings
Serving Size:  1 large bowl

Ingredients:

2 cups (480 ml) broth (or water)
2 small sweet potatoes (approx. 8 oz), peeled and diced
1/2 small cauliflower (approx. 8 oz), broken into very small florets
1 zucchini, diced
1 Tablespoon (3 g) turmeric
1/2 Tablespoon (5 g) garlic powder
1/2 Tablespoon (3.5 g) onion powder
1/4 cup (15 g) cilantro, finely chopped
Salt to taste
1 Tablespoon (9 g) arrowroot powder (optional) for thickening curry

Instructions:

1.  Place the broth in a saucepan and start boiling with the lid on.  Add the turmeric, garlic powder, onion powder, and salt to taste and replace the lid.
2.  Meanwhile, peel and then dice the sweet potatoes into very small chunks (1/5 inch cubes).  Place sweet potato cubes into saucepan and replace the lid.
3.  Break the cauliflower into small florets and place into saucepan and replace the lid.
4.  Dice the zucchini and place into saucepan and replace the lid.
5.  Boil for 10 more minutes.
6.  Add in the cilantro, mix well, and serve.
7.  OPTIONAL - tho thicken the soup, remove the vegetables and keep the soup simmering on the stove.  Ina small bowl, mix 1 Tablespoon (9 g) of arrowroot powder with 2 Tablespoons (30 ml) cold water.  Pour the mixture into the soup and stir for 1 minute until it thickens.  Pour the thick soup over the vegetables.

This is an extremely versatile recipe as you can add meat to it if you like, or pour it over riced cauliflower or zucchini spaghetti as suggested in The Essential AIP Cookbook.  There's also a recipe for Cauliflower Naan Bread.  I haven't tried that yet.  If anyone has, let us know. 

Enjoy and have a great weekend! 

Coming Next Week:  Whole 30 progress, Arnica, Exercise tips and more.  See ya Monday.

To your Health!

Deanna