No matter the season or the weather, curry is one of my favorite dishes.  Booming with flavor and captivating aroma, curry is a sure fired way to feed your soul and your belly.  The coconut milk base of this saucy dish contains a whole list of nutrients including vitamins C, E and B, and iron.  It’s also rich in antioxidants and Lauric acid, which contributes to lowering the risk of heart disease along with containing anti-fungul, anti-bacterial properties.  Not to mention, the ginger root, turmeric, and garlic all provide their own impressive list of health benefits along with some spectacular flavor, proving that nutrient-dense, whole plant foods are bomb dot com.



Vegan, dairy free, gluten free

Recipe by Jentry Lee Hull

Yields 4-6 servings


  • 1 onion, diced
  • 4 cloves garlic, finely minced
  • 3-4 Tbsp. ginger root, peeled and finely minced (or use The Ginger People)
  • 1 Tbsp. turmeric root, peeled and finely minced
  • 2 15 oz. cans organic coconut light milk
  • 4 Tbsp. red curry paste (Thai Kitchen)
  • 1 Tbsp. maple syrup
  • 1-2 Tbsp. chili paste or Sriracha
  • 1 cup diced sweet potatoes
  • 1 ½ cups (or 1 15 oz. can) chickpeas
  • 1 tsp. pink Himalayan salt
  • Juice from 1 large lime or 2 small limes
  • Cayenne pepper or red pepper flakes, to taste



  • In a large pot over medium heat, sauté onion for 3-5 minutes, or until translucent. Add water or veggie broth to prevent sticking.
  • Add minced garlic, ginger and turmeric. Cook for another minute.  Be careful not to burn.
  • Stir in coconut milk, red curry paste, maple syrup and chili paste/Sriracha. Whisk to break up curry paste.
  • Add diced sweet potatoes and chickpeas, cover and bring to a simmer for 15-25 minutes, or until potatoes are tender.
  • Stir in salt, lime juice and pepper.
  • Adjust seasonings to taste.
  • Serve with roasted purple cauliflower, wilted greens, and rice. Top with cashews, Sriracha and enjoy!


  • 1 head purple cauliflower, cut into florets
  • 2 tsp. olive oil, optional
  • salt and pepper


  • Preheat oven to 425 degrees F.
  • Line baking sheet with parchment paper.
  • Place florets in lined baking sheet, toss with oil and seasonings.
  • Roast cauliflower for 18-25 minutes, or until lightly browned.



Coach Jentry

Gumsaba Outdoor Fitness Class schedule Sunday 6/26/16

9:00AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Michelle – Skill Building Circuit