Curry is great anytime of the year, even in Summer. Curry spice is a powerful digestive aid, containing a mix of different spices including coriander, turmeric, cumin, and peppers as a base (amongst others). Spicy food can fire up the digestive process and introduce heat back to the body. In addition, spicy food and healthy fats leave you feeling full and satiated. This recipe uses seasonal vegetables that are sure to leave you feeling fresh.
Tip: For extra protein, mix in your favorite tofu or replace snow peas with edamame.
- 2 Tablespoons cold-pressed olive oil or coconut oil
- 2 cups yellow Straightneck squash, sliced
- 2 cups carrots, sliced
- 2 cups green beans, halved
- ½ cup raw cashews
- 2 (13.5oz) can of coconut milk
- 4-6 Tablespoons yellow curry powder
- 1 box brown rice noodles
- Heat oil in a large skillet pan over medium heat.
- Sautee squash, carrots, green beans, and cashews in pan for 3-5 minutes.
- Add coconut milk and curry paste to pan.
- Cover pan with lid and simmer for 15-20 minutes.
- While curry is cooking, boil water in a sauce pan.
- Add brown rice noodles to boiling water for 3-5 minutes and drain.
- Pour curry over cooked rice noodles and serve.
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This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.