Slimming Vegetarian Curry

Here is a perfect family meal that uses several powerful anti-inflammatory ingredients, as well as cruciferous veggies and anti-oxidant beans. The sauce is rich and satisfying, the flavors mouth-watering, it’s simply the best for your health, and it promotes slimness, too. This great Vegetarian Curry has it all!


2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 teaspoons ginger, minced
1 cup crushed tomatoes
3 cups water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
8 cups cauliflower florets
2 cups cooked kidney or garbanzo beans
1 cup peas
1/2 cup parsley, chopped

1. In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.

2. Add the cauliflower, beans and peas, stirring to coat with sauce. Cover pot and simmer for 7-8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, then serve over rice, quinoa, or millet.

Serves 4.

Adapted from a recipe by Jonathan Galland in The Fat Resistance Diet, by Leo Galland MD (Broadway Books, 2005).


margie FOURIE
Margie Fabout a year ago

I very seldom print recipes, but this one sounded so good that it has been printed and on my wall. I presume that ground beef could be add for a meat lovers recipe or for curry bunnies? Will try it and let you know.

Jeanne Rogers
Jeanne R3 years ago

Sounds really good. Thanks.

Alexandra Gundelfingen
Alexandra G3 years ago

Thanks for a great recipe

Elena T.
Elena Poensgen3 years ago

Thank you :)

Liling O3 years ago

This is very nice recipe!
Lady fingers aka Okra can be added in curries!
And not forgetting lemongrass too.

Elena T.
Elena Poensgen4 years ago

Thank you :)

Patricia H.
Patricia H.4 years ago

love this recipe, thanks for sharing

Robert O.
Robert O4 years ago

Thank you Annie.

Lynda G.
Lynda G5 years ago

I use a lot of olive oil, good ones, in all matter of things daily however I'd never use it in a curry.

Always add the spices 2nd, after the oil is hot, cook off for a couple of mins until fragrent, then add the other bits and bobs.

Karen B.
Karen B5 years ago

I will try this right away.