Lean and Delicious Vegetable Curry

Vegetable-Curry-with-Chick-Peas mark Hyman

Disclaimer: Elise Ho, aka “Dr. Ho” is a Holistic Health & Life Coach. Dr. Ho is NOT a medical doctor, licensed therapist, lawyer, or a bevy of other things. Products or services that Dr. Ho believes in are the only ones that she recommends. Dr. Ho may receive compensation, product, or an affiliate commission on anything you see on this site. This is a personal Website solely reflecting Dr. Ho’s personal opinions. Statements on this site do not represent the views or policies of any organization with which I may be affiliated.

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I love the idea of a nice bowl of vegetable curry but when it comes to enjoying curry… Well, I usually don’t.

Curry is typically filled with heart clogging fat but along comes this Vegetable Curry from my mentor and friend, Mark Hyman.

This combination of delicious vegetables, chickpeas and light coconut milk is wonderful, good for you and delicious. Dr. Hyman suggests that if you want a more hearty meal you serve the curry over brown rice but I actually prefer quinoa for this purpose. I also made a few other minor adjustments based on the flavor profiles that my family and houseguests enjoy.

Ingredients

  • 1 Cup White Onion
  • 2 Tablespoons Poblano Pepper
  • 1/3 Cup Celery
  • 1/3 Cup Carrot
  • 2 Teaspoon Fresh Ginger
  • 2 Cloves Garlic
  • 1/2 head of Cauliflower
  • 1 Tablespoon Olive Oil
  • 1 Can (15 ounce) Chickpeas
  • 3/4 Cup low sodium vegetable broth
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Cumin
  • 1/8 Teaspoon Cayenne Pepper
  • 1 1/2 Teaspoon Sea Salt
  • 1/4 Cup Light Coconut Milk
  • Juice from 1/2 a squeezed Lemon
  • 1 Teaspoon Fresh Cilantro

Instructions

  1. Dice onion, poblano pepper and celery.
  2. Peel and half the carrots, then slice into ¼-inch-thick pieces.
  3. Mince ginger and garlic.
  4. Cut cauliflower in 1½-inch pieces.
  5. In a stock pot, heat olive oil over medium heat. Once the oil is hot add peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes.
  6. Add the cauliflower, chickpeas, vegetable broth, and all spices.
  7. Bring to a simmer, taking care not to boil, for 20 minutes stirring as needed.
  8. Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro.
  9. Bring pot back to a simmer for 3–5 minutes so the liquid can thicken slightly.
  10. Remove from heat and eat warm.
 *printed with permission from Hyman Enterprises*

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Naturally Yours,
Elise Ho
Ph.D., D.N. Psych.
Behavioral & Mental Health Specialist

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22 thoughts on “Lean and Delicious Vegetable Curry”

  1. Elise, this is a recipe I’d really enjoy; but I will be skipping the garlic (allergic). I have most of the ingredients on hand right now, including the quinoa.

  2. Pingback: 10 Day Detox Diet Bell Pepper Mini Quiche Recipe - Ask Dr. Ho

  3. We will really enjoy your Vegetable Curry, it looks delicious! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  4. This looks delicious and achievable at the same time! I’m not a very competent cook, but love curry and am excited to try this recipe out!

  5. This looks delicious! My taste buds have only just recently starting to come over to the dark side of liking spicy foods (and hooray for that!) so curries and peppers especially are actually something I enjoy now. I am really looking forward to making this!

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Holistic Health & Life Coach with a special interest in emotional health, life alignment, and energy flow.

Elise will partner with you to align your mindset, your energy, your home and your career so that you can live your life's desire with freedom and love.

Elise offers 30 years of experience and multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.