Deep Greens Organic Jungle Fry

Easy quick Stir Fry


Heat ghee or coconut oil in cast iron skillet

Make sure you have these simple healthy ingredients to add in  :

1 tsp Cumin
1 tsp black mustard seeds
2 tbsp coriander powder
1/2 tsp fenugreek seeds
1/2 tsp tumeric,
1 tsp garam masala,
1/2 tsp sea salt,
(I add more chillies black pepper to taste)

2 green chilli, 1 inch of ginger, diced/chopped depends on your taste preference

I also decided to add a dried habanero chili that I found in my spice cabinet

2 roma tomatoes grated or just pureed in chopper



Tofu
(preferably organic sprouted)

1 handful Kale
1handful Spinach
Cilantro/Coriander flowers
4 Small red potatoes
1/2 Asian Eggplant

Stir fry til golden brown.  Put all of the dry ingredients together in the skillet with the  blend of spice, ginger, and chili in the ghee over medium heat.  Add diced Red potatoes first. Then add the diced tofu chunks. Stirfry 5 -10 min.  Add water if it gets too dry and starts to get too crisp. Sprinkle with Tumerick and add the chopped Asian aubergine. 

Added the puréed tomatoes and blend

Wait till the color changes

Now I know it looks too big but add in the huge pile of chopped up kale and spinach,  don't worry; when it gets moist from the steam, it will shrink and melt down and fit in the pan.

Green jungle in a pan

Stir it up keep stirring don't let it burn and don't let the greens get done too much they should stay bright green. 

All finished ! 

First I offer gratitude and thanks for the ability to even know how to make this healthy meal, as crisp fresh vegetarian food is a gift from the divine. 

I serve this with some organic yogurt to cool down all the heat from the Chili's

Enjoy the taste and healthy nutrition !