Vegetable Curry Recipe | Dr. McDougall

Ingredients

• 1/4 Cup Water
• 1 Onion, chopped
• 1 Tsp Garlic, minced
• 1 Tsp Ginger, grated
• 1 Red bell pepper, chopped
• 1 Cup Fresh mushrooms, sliced
• 1 Cup Cut green beans
• 1 Tbsp Curry powder
• 14.5 Ounce Can Tomatoes, chopped
• 14.5 Ounce Can Garbanzo beans, drained and rinsed
• 1/2 Cup V-8 juice
• 2 Cups Cauliflower florets
• 2 Cups Packed fresh baby spinach leaves
• 2 Tbsp Cornstarch mixed with 1/4 cup cold water
• Dash Sea salt
• Freshly ground pepper to taste