Super Sunny Quick Cook Power-C Yellow Curry


I’m home with two sick kids today. This recipe is comforting, quick, easy, and full of nutrients to help the healing process!

• 1 Tb. Coconut Oil
• 1/2 tsp. Salt
• 1 cup Brown Rice – rinsed
• 2 cups of Veggie Broth or Water
• dash of Turmeric to boost the nutrients and anti-inflammatory properties of this dish

Warm coconut oil, add rice and salt – toast for a minute or two, add water or broth and bring to a boil. Once the pot reaches a boil, cover and turn down the heat – simmer for about 30 – 40 minutes until the water is absorbed.

Sunshine Curry with Carrots, Cauliflower, and Chick Peas
• 1 Tb. Coconut Oil
• 1 small Onion or large Shallot
• 1-2 cloves of garlic minced
• 1 1/2” piece of ginger grated
• 1” piece of turmeric grated – or – 1 tsp. Turmeric powder
• 2 + tsp. Yellow Curry Powder (I keep it more mild for my kids – add more if you like it spicy)
• 8 organic Carrots
(Organic carrots tend to be a little smaller than your average carrot – you can cut back to 6 carrots if you have large ones. Cut into bite size rounds or half rounds.)
• 1 small/medium head of Cauliflower – broken into small florets
• 1 can Coconut Milk
• 1 cup Vegetable Broth or Water
• 12 oz. cooked Chick Peas
• opt. Basil & Lemon to top

  1. Heat Coconut Oil in a large saute pan
  2. add Onion –  saute to soften
  3. Add Ginger, Tumeric, Garlic, and Curry Powder – stir to combine
  4. Add Carrots, Cauliflower – cook and stir to coat veggies with spice mixture
  5. Add Coconut Milk & Broth/Water
  6. When vegetables are cooked through add Chick Peas and warm through
  7. If you like top with chopped Basil and a squeeze of Lemon


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