Recipe
Ayurvedic curry with curcuma and reishi
This curry is scrumptious, nutritional and has a high ‘comfort food’ factor! The addition of Biotona Curcuma and Biotona Reishi also boost your body’s natural resistance, making this much more than just a tasty meal. So tuck in!
| Ingredients | |
|---|---|
| Olive oil or ghee | 1 tablespoon |
| Onion, diced | 1 |
| Garlic cloves, minced | 3 |
| Yellow curry paste, organic | 2 tablespoons |
| Coconut milk | 250 ml |
| Pumpkin, cut in cubes | 3 cups |
| Chickpeas, canned, rinsed and drained | 1,5 cup |
| Biotona Reishi powder | 1 teaspoon |
| Biotona Curcuma powder | 1 teaspoon |
| Salt and chili powder | To taste |
| Necessities |
|---|
| Cooking pot |
- Add olive oil or ghee, onion and garlic to a cooking pot. Saute for about 3 minutes, or until onions are translucent. Stir frequently.
- Add curry paste and coconut milk. Whisk until curry paste is dissolved. Bring to a simmer.
- Add cubed pumpkin and chickpeas. Cover the pot and let cook for about 20 minutes or until pumpkin is fork tender.
- Remove from heat. Stir in Biotona Reishi and Biotona Curcuma powder. Taste and add salt if necessary, season with chili powder to taste.
- Serve warm with pumpkin seeds and avocado. You can also serve it with rice.
