Thank you so much for entering the giveaways! It’s really fun to go through the comments and read how you would use the foods in your own lives. You have until Tuesday, February 26, at 5:00 p.m. EST to enter ALL giveaways, so no worries if you didn’t get around to it yet.
Make sure you click the above links, leave a comment on those posts, and then send out your tweets for an an extra entry! xo
______________________________________________________________________________________________________________________________________
When it came time for me to create a recipe with foods, herbs, and spices beginning with the letter “C,” my mind was spinning! Cashews, cinnamon, coconut, curry, clementines – there are so many incredible choices! I ultimately decided I wanted to make a new Indian-inspired sauce. If you peruse through my recipes, it’s no secret that I’m slightly obsessed with curry. So, today, the obsession continues. 
We’ve got curry, shredded coconut, and cinnamon, all of which have outstanding #plantPOWER benefits! A compnonent in curry called curcumin shuts down genes that trigger the onset of breast cancer. Coconut is fantastic for heart health and improved digestion. Cinnamon contains polyphenols, antioxidnats that help reduce the risk of heart disease. As you can tell, we have a #plantPOWER-full recipe on our hands!
Serves: 2-4
Prep time: 5-10 minutes
Cook Time: 25 minutes
Ingredients
Roasted Veggies
- 1/2 eggplant, diced
- 1 cup Brussels sprouts, diced
- 1/2 medium sweet potato, diced
Creamy Coconut Curry Sauce
- 1/2 cup raw sunflower seeds
- 4 Tbsp organic shredded coconut
- 1 cup unsweetened almond milk
- 1.5 tsp curry powder
- 1/2 tsp garam masala
- 1 tsp garlic powder
- 1/4 tsp pumpkin pie spice
- 1/2 tsp stevia
Directions
- Preheat oven to 450 degrees.
- Spray a large roast pan with organic non-stick cooking spray and place veggies in the pan.
- Spray the veggies with the non-stick cooking spray and place into the oven for 20-25 minutes.
- While veggies are roasting, combine all sauce ingredients in a blender or food processor.
- Pulse until smooth.
- When veggies are done roating, transfer them to a large sauce pan on low-heat.
- Pour sauce over the veggies are stir until well combined. Add a few Tbsp of almond milk if desired.
- Plate and garnish with extra shredded coconut!
There are no words, my friends. If you love curry, you’ll love this recipe. If you’re going grocery shopping for the week, pick up the ingredients here that you might not have on-hand and get to making this dish! While you’re at it, you can make Kasey’s Cheesy Basil & Butternut Quinoa too! Talk about a homerun #plantPOWER meal. Don’t mind if I do!
Have a beautiful Sunday and keep those pictures coming. You all ROCK!
Stay lovely,
Heather
