Carrot-Spinach Stir Fry

By: Esther Vasa

Large Carrots - 5 (Grated)
Spinach - 5 cups (chopped roughly)
Onion - 1 (diced)
2 tbsps vegetable stock or you could use a tsp of olive oil
Garlic - 8 cloves (minced)
Cayenne Pepper - a few pinches
Turmeric - 1/4th tsp
Cumin Powder - 1/8th tsp
Peanut Powder - 1 tbsp
Himalayan Salt to taste

Heat up a steel pan lightly and bring the stock to a boil (or if you are using oil just let it warm up a bit. Do not heat up your oil at high temperature). Let the onion pieces cook for a bit and then add the grated carrot. Fry this for about 5 minutes. Add the rest of ingredients except spinach and let them cook for another 4-5 minutes. Turn off the heat and add spinach. Toss well and serve it with any GFCF bread or brown rice.

Serves: 4-5