- 1 chopped Onion
- 3 tbsp finely chopped ginger
- 3 cloves of garlic, minced
- 1 lb carrots, peeled and chopped into one-inch pieces
- 8 oz pineapple peeled and cut into one-inch pieces
- 4 cups vegetable stock
- 1-2 teaspoons curry powder
- 1 cup coconut milk
- Salt and pepper to taste
- Heat olive oil in a large saucepan over medium heat. Add in the onions, ginger and curry powder, sauté for four to five minutes. Add the garlic and sauté for another minute. Then pour in the stock, add the carrots and pineapple and season with salt and pepper.
- Bring to a boil, and then turn down heat to a simmer for 25 to 30 minutes until the carrots are nicely tender. Purée with an immersion blender until smooth.
- Heat the Puree in a separate pan.
- Pour in the coconut milk, stirring well to combine, then serve it hot.
Ingredients: 2 lb Carrots 1 lb Drumstick 1 Medium Onion 1 Small Piece of Ginger 2 Small Pieces of Garlic 1/2 TSB of Turmeric Powder 1 Tea Spoon Vegetable Oil 1 Tea Spoon Coriander Leaves(Chopped) Salt to Taste Directions: Boil Chopped Carrot and drumstick and onion, and then strain it separately Pour the puree in […]
Ingredients: 250gm of Raw Banana A small Piece of Ginger 2 Springs of Curry Leaves 1 Green Chilli 1/2 tsp of Tumeric Powder 1/4 tspm of Cumin Powder Directions: Peel the raw banana and cut into cubes Boil it with chopped ginger, curry leaf, green chili, turmeric powder, and salt Cook well and mash it […]
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Ingredients: 250gm of Pumpkin Small Pieces of Ginger 3 Flakes of Garlic 1 Spring of Curry Leaves 1 Chilly Garlic 1/2 tsp of Tumeric Powder Salt to Taste Directions: Peel the pumpkin and cut to cubes Boil it with chopped ginger, garlic, curry leaves, green chili, turmeric powder and salt Cook well and mash it […]
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