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Nourished By Nutrients

Garlic:Lowers cholesterol, improves blood pressure, anti-inflammatory, supports healthy immune system

Olive Oil: Rich in healthy fats, anti-inflammatory, large amount of anti oxidants (Subscribe to TJ  Robinson) Freshest olive oil in the world sent to your doorstep! You will NEVER buy store bought again

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Cilantro:Balances hormones, healthy menstrual function, reduces risk of obesity and heart disease

  

RECIPE ⤵️

✘ 3 shredded carrots

✘ 1 shredded zucchini

✘ 1 cup shredded brussels

✘ 1 cup chopped broccoli

✘ 2 tbsp minced garlic

✘ 1/2 red onion chopped

 2 tbsp olive oil

✘ 1/2 package tofu (press, drain and cube)

✘ 1 16oz can light coconut milk

✘ 1/2 cup chopped cashews

✘ Handful of cilantro

2-3 tbsp curry seasoning

✘ 2 tbsp yellow curry paste

✘ Cayenne (to taste)

✘ Crushed red pepper (to taste)

✘ 1 package frozen trader joes jasmine rice 

  

INSTRUCTIONS ⤵️

🌟 On the stovetop, medium heat, sauté olive oil, garlic and onion. Add in curry paste and seasoning until combined.

🌟 In a separate pan add all your chopped veggies and cook al dente.

🌟 In the onion mixture pan (after about 5 minutes) add in the light coconut milk and whisk to get rid of clumps. Bring to a simmer on medium heat for 5-8 minutes.

🌟 Stir tofu into onion mixture pan 8-10 minutes so it absorbs all the flavors and the milk mixture thickens.

🌟 Combine both pans, add in remaining seasonings and ingredients. Let sit on low heat for 10 minutes for all flavors to combine.

🌟 Option to roast cashews in a separate pan on medium heat with olive oil until lightly browned.

🌟  Serve immediately with rice, top with cashews and cilantro.

Serving Size: 6-8 bowls

 


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