It’s a warm, spicy curry full of comforting, detoxifying spices. Spinach has been shown to support cognition thanks to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. And, curry powder is another perfect example of “food as medicine”; it’s a combination of beneficial spices including turmeric, which is a powerful anti-inflammatory that can also fight dangerous plaques and free radicals specifically within the brain.
Recipe from Dr. Hyman
- Prep: 15 m
- Cook: 40 m
- Total: 55 m
- Servings: 8
- 1/2 tbsp olive oil extra virgin
- 6 oz baby spinach or baby kale
- 30 oz chickpeas (2 cans)
- 1 red onion diced
- 2 yellow bell peppers diced
- 2 sweet potatoes diced into 1/4-inch cubes
- 1/2 cup corn frozen
- 1 large carrot peeled and diced
- 5 celery sticks, diced
- 7 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp curry powder
- 1 tsp salt
- 30 oz crushed tomatoes (canned)
- 15 oz coconut milk light (canned)
- Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
- Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
- Add in the rest of your ingredients.
- Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.