Ingredients:
- 1 can coconut milk
- 1 cup diced butternut squash
- 1 cup chickpeas
- 1 cup spinach
- 1 tbsp curry powder
- 1 garlic clove, minced
- 1 tbsp olive oil
Instructions:
- Heat olive oil in a pot and sauté garlic for 1 minute.
- Add butternut squash, chickpeas, coconut milk, and curry powder. Simmer for 15-20 minutes.
- Stir in spinach and cook for another 5 minutes. Serve hot.
For protein and carbohydrates, many vegan curries will contain chickpeas, lentils, cauliflower, tofu or beans as sources of protein. As well as protein, these ingredients have a high vitamin and mineral content and provide many benefits for healthy bodies.
While veganism has been shown to decrease the risk of cardiovascular and metabolic syndrome, it also carries the potential for micro- and macronutrient deficits.
Scientists also found that coconut extracts, particularly from the husk, showed antimicrobial properties and were effective against various bacteria, fungi, and viruses in lab tests. Coconut endocarp and virgin coconut oil also have high antioxidant activity, which is good for resisting harmful molecules in the body.
