Healthy, Flavor-Packed Curry Made Simple with Curry Magic
If you’re craving a curry dish after a long day, it’s so tempting to grab takeout. Between busy schedules, hungry kids, and the thought of spending hours in the kitchen, weeknight dinners with curry can seem overwhelming. I’ve been there!
That’s where Curry Magic can save the day. It’s my organic mild curry spice blend that delivers restaurant-quality taste with a perfect balance of premium spices. Unlike a lot of store-bought curry blends, Curry Magic is expertly crafted to create powerful spice synergy and bring potential health-enhancing effects, including:
Coriander, cardamom, and ginger can potentially help with digestion by shuttling food through your digestive tract, assisting with nutrient breakdown, and keeping you regular.
Coriander and cardamom can also help debloat due to potential diuretic effects.
Mustard seeds contain glucosinolates, which have been shown to have cancer-fighting properties.
Fenugreek, cinnamon, and ginger may help lower blood sugar levels.
Cumin and fenugreek both have potential to help with weight loss.
Garlic and ginger have been used to help bolster the immune system.
Paprika is rich in carotenoids, which have antioxidant and anti-inflammatory properties.
Curry Magic brings big flavor, pure power, and no junk. Order it today to see how amazing it tastes in the easy curry recipe below.
Curry Magic Stew
INGREDIENTS
1 tablespoon olive, walnut, or avocado oil
1 yellow onion, chopped (about 2 cups)
1 ½ -inch ginger root, peeled and minced
2 carrots, peeled and sliced (about 2 cups)
4 cups cauliflower florets, chopped
1 cup green beans, sliced
1 red or orange bell pepper, sliced
3 cups chickpeas, cooked
1 ½ tablespoons Curry Magic blend
½ teaspoon cumin
1 cup unsweetened soy or coconut milk
Salt and pepper to taste
DIRECTIONS
In a large skillet, heat oil over medium heat. Add in the onion and ginger and sauté for 3 to 5 minutes, until the onion is softened. Add the spices and saute for 30 seconds to allow the spice to bloom and become fragrant. Add carrots, cauliflower, green beans, and bell pepper and sauté for 5 to 7 minutes more.
Reduce the heat to low, add chickpeas, cover, and cook another 5 to 7 minutes, until the vegetables are tender but not mushy. Remove from heat, stir in milk, and season with salt and pepper to taste.