Broccoli Saag

Apologies for not posting in a while. We have been buying a home and have been quite occupied with all that loan, inspection, appraisal and packing stuff lately.

In the cuisine of India, Saag is often made from spinach but other greens or vegetables can also be used. Often homemade cheese (Paneer) is added for its protein but this dish is so flavorful, it stands well on its own merit. This recipe is Vegan, heart healthy, gluten-free and diabetic friendly.

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Broccoli Saag

Yield: 6 generous servings

4 cups chopped broccoli
4 cups chopped zucchini
2 cups vegetable stock
1 ½ cups Silk™ coconut milk
1 medium yellow onion chopped
3 tablespoons coconut or extra virgin olive oil
2 tablespoons garlic powder
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon curry powder
2 teaspoons celery seed
1 teaspoon turmeric
Optional: sambal chili paste to taste if you like it spicy

Sauté onions and spices, add stock and veggies and reduce to a simmer till veggies are cooked. Puree with an immersion or conventional blender and serve.

© 2013 Valerie and Aron Bradley
http://www.boomercuisine.com