Quick and Easy Ginger Curry

I have to give a shout out to my beautiful daughter, Hannah. She created this recipe when she was in college and I just love it because it is really easy and delicious and best of all it contains the immunity boosting and anti-inflammatory spices ginger and turmeric. This recipe only serves 1-2, but you can up the quantities of everything to serve more people. Instead of the carrots, you could use sweet potatoes or any type of winter squash you like - butternut is especially good. You can also substitute raisins for the dried currants.

Quick and Easy Ginger Curry 1 tsp chopped ginger 1/2 cup onion, roughly chopped 1/2 tsp turmeric dash of cinnamon 2 medium carrots, sliced 1/2 cup coconut milk (for a low-fat version use almond milk or oat milk) 1/2 cup canned chick peas, drained and rinsed 1/4 cup dried currants (can also use raisins or dried blueberries) pepper to taste cilantro leaves for garnish, optional cooked rice, noodles, quinoa or grain of choice Saute ginger and onion in a non-stick pan (if no non-stick use a bit of water in the pan) for 30 seconds to one minute. Add turmeric, cinnamon and carrots. Saute an additional 30 seconds. Add coconut milk, chick peas, currants, and pepper. Cook 5-6 minutes and serve over grain of choice. Garnish with cilantro leaves if desired. Serves 1-2.