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Fall Vegetable Curry

By September 30, 2014Blog, Recipes

Original recipe from www.myrecipes.com (Modified from original version by Mo)

Ingredients

1 1/2 teaspoons Purity Farms ghee butter
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons Madras curry powder
1/2 cup organic bone/chicken broth (you can order from www.uswellnessmeats.com )
1/4 teaspoon Celtic Gray salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 cup plain Greek yogurt
Optional: You can omit the yogurt and add 1.25-1.5 of ground turkey

Instructions
Heat butter in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.
NOTE: If you are using the ground turkey. First Brown the turkey with the onion, take out, drain liquid and set aside. After brining ingredients to a boil add back into recipe and simmer.

Join the discussion 3 Comments

  • Anne Zoellick says:

    Looks yummy, can’t wait to try it, and the Brussel Sprouts & Spaghetti Squash. Just wish the weather would stay cool all day, the mornings are glorious! The Ironman Maryland shirt you’re wearing in the “Dumbell Squat” video looks great, even though it’s reversed 🙂

  • Jada says:

    Made this tonight but added organic free range chicken also and it was awesome!!!! Thank you.

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