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Anti-Inflammatory Coconut Cashew Stir Fry

Nov 23, 2011

You can serve this scrumptious salad warm in the winter or cool in the summer. It makes a hearty lunch or a light dinner. It’s delicious served on top of some brown rice or quinoa.

Ingredients:

2 tbsp virgin coconut oil

1 medium onion, chopped

1 glove of garlic, chopped

1 thumb-size piece of ginger, peeled and minced

1 large carrot, grated

1 tsp turmeric (95% curcumin)

1 cup organic coconut milk

1 cup of cooked chickpeas (garbanzo beans)

1 cup raw cashews

1 small white cabbage, chopped

2 tbsp chopped fresh cilantro to garnish (optional)

Directions:

Heat the coconut oil in a saute pan over medium heat. Add the onion, garlic and ginger and sauté until the onion is softened, about 5 minutes. Add the carrot, curry powder, and turmeric and sauté for another 3 minutes. Add the coconut milk and chickpeas, and simmer for 5 minutes. Add the cabbage and cashews and continue simmering on LOW heat for another 2-3 minutes. Spoon into bowls and garnish with cilantro. Enjoy!

Serves 2; make extra for your next days lunch at work.

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