Purple Curry

Purple vegetables are especially nutritious due to their anthocyanin content—the pigments that make them purple.  These purple pigments are potent antioxidants, and help reduce oxidative stress, which has been linked to many conditions—from heart disease to cancer.  This recipe includes several other nutrient powerhouses: alliums (onion family) vegetables, cruciferous (broccoli family) vegetables, and turmeric (another antioxidant powerhouse).  Onion and broccoli family vegetables as well as turmeric help support our body’s detoxification pathways and eliminate potentially harmful compounds.  Nourish yourself with this delicious recipe!  



1 red onion
3 cloves garlic
1 tablespoon chopped fresh ginger
3 purple sweet potatoes
4 purple carrots
½ purple cabbage
1 tablespoon coconut oil
1 can chickpeas1 can regular (not light) coconut milk
1 can tomato sauce
1 ½ tablespoons turmeric
1 tablespoon cumin
3 tablespoons curry powder
salt and pepper
parsley or cilantro (to garnish)

1 cup short grain brown rice
2 ¼ cups water



  1.  Peel and chop onions, ginger, and garlic. 
  2. In a large pot or Dutch oven, sautee onions, garlic, and ginger in 1 tablespoon coconut oil until soft.  About 5 mins
  3. Chop sweet potato into cubes.  Chop carrots into half moons.  Add chopped carrots and sweet potato to pot. 
  4. Rinse canned chickpeas and add to pot.  Add tomato sauce and coconut milk
  5. Add chopped cabbage.
  6. Add curry powder, cumin, and turmeric.
  7. Cook on medium low, gently bubbling for 20-30 mins, or until all vegetables are tender, but not mushy. 
  8. While curry is simmering, make rice.  Add 1 cup rice to 2 ¼ cups water, and cook for 20-30 mins, or until tender.
  9. Add salt and pepper to taste.  Serve curry over rice.  Garnish with parsley or cilantro.