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This Vegan Coconut curry  is not only a super flavorful dish, but it’s also easy to make and healthy for you!


Let’s examine the health benefits of curry, shell we?

The ingredients of curry


Turmeric is the primary spice in curries – it’s how you get that beautiful yellow when you’re making a curry. Many medicinal properties have been associated with it and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent.


Ginger for curry
Ginger has fantastic antibacterial powers and is a great natural remedy for sore throats.It also acts as an excellent digestive aid by helping to relive indigestion, gas pains, diarrhea and stomach cramps.




Garlic has antibacterial properties and can kill off those annoying bugs and germs that can cause colds and sore throats. This potent herb is also renowned for lowering cholesterol and possibly slowing the growth of cancer cells.


We all know that eating Chili is great for clearing out the nasal passages and destroying the last vestiges of a cold, and it makes you sweat as well! It is believed that eating chili increases your metabolism, and a higher metabolism means you burn calories at a faster rate.

Ingredients: (Serves 2)

  • 1 cup long-grain brown rice
  • 2 cups water
  • 1 (8-ounce) package tempeh
  • 1 1/2 cup water
  • 1 medium shallot, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly grated ginger
  • 1/4 tsp of chilli powder
  • 1 tablespoon ground curry powder
  • 2 teaspoons ground cumin
  • 1 (13.5-ounce) can light coconut milk
  • 1 large sweet potato, peeled and cut into 1/2-inch chunks
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 4 leafs of kale, stemmed and chopped
  • handfull of raw cashews
  • 1/4 cup chopped cilantro, divided
  • 1/4 teaspoon sea salt


Heat a large cast iron or nonstick skillet over medium heat. Add tempeh, and cook 10 minutes or until golden on all sides. Set aside

Cook the rice according to the package directions.

Combine the shallots, ,chile, ginger, salt and garlic in a food processor and pulse until a smooth paste forms.

In a large pot, heat oil over medium heat. Add the shallot paste, and cook for 5 minutes, or until starting to brown. Stir in the curry powder, tumeric, sweet potatoes, coconut milk, and 1 1/2 cups water.

Bring to a boil then reduce heat to medium-low and simmer for 10 minutes. Add the asparagus,kale and tempeh; cook for 5-8 minutes or until asparagus is tender.

Serve over brown rice.



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