Get the Recipe: Vegetable Curry
Ingredients
- 3 tablespoons coconut oil, or an oil of your choice
- ½ medium head of cauliflower, about 2 to 3 cups of florets
- 2 medium carrots, sliced
- 1 medium yellow onion, diced
- 1 handful green beans, ends trimmed
- 1 small red bell pepper, diced
- ½ green bell pepper, diced
- 1 medium tomato, diced
- 3 to 4 cloves garlic, minced
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 pinch cayenne pepper, or a little more if you like it spicy
- 1 to 1 ½ cups vegetable broth, depending on how broth you'd like it
- 1 small zucchini, sliced
- salt, to taste
- ¾ cup unsweetened coconut milk
- 1 tablespoon well-stirred tahini, optional
Suggested accompaniments:
- your favorite grain
- naan or flatbread
- cilantro
Equipment
- Large Pot or Dutch Oven
Instructions
- In a large pot or Dutch oven, heat oil over medium-low heat. Add in the cauliflower, carrots, onion, green beans, bell peppers, and tomatoes. Sauté until the vegetables begin to soften, about 10 to 15 minutes.
- Stir in the garlic, curry powder, turmeric, smoked paprika, coriander, and cayenne pepper. Allow the spices to coat the vegetables and become really fragrant, about 1 minute.
- Stir in the vegetable broth and zucchini and season with salt. Let your curry simmer for about 20 minutes or until your vegetables are tender to the fork.
- Stir in the coconut milk and tahini and simmer for 5 more minutes to let the flavors meld. If your curry is too thick, feel free to add a little more vegetable broth.
- Serve in your favorite bowl with your favorite grain and or naan and top with cilantro, if using. Enjoy! :)
Calories: 282kcal, Carbohydrates: 19g, Protein: 4g, Fat: 24g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 393mg, Potassium: 646mg, Fiber: 6g, Sugar: 9g, Vitamin A: 6596IU, Vitamin C: 58mg, Calcium: 66mg, Iron: 2mg