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Vegetable Curry

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Indian

Vegetable curry, a super tasty a satiating dish, made with sweet potatoes and veggies, among other ingredients. It’s an inexpensive and healthy meal.

Vegetable Curry
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Ingredients

  • Extra virgin olive oil to taste, optional
  • 2 cloves of garlic, sliced
  • 1/2 onion, chopped
  • 1/2-inch piece of ginger root (about 1 cm), chopped
  • 1 zucchini, chopped
  • 1/2 head of cauliflower, chopped, discard the leaves and the stem
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander, optional
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp red pepper flakes, optional
  • 1 pound sweet potatoes (450 g), peeled and diced
  • 1/4 cup tomato paste (4 tbsp or 65 ml)
  • 1 14-ounce can of full-fat coconut milk (400 ml)
  • 1 cup vegetable stock or water (250 ml)
  • 3 cups baby spinach (90 g)
  • 1 tbsp lemon or lime juice
  • 2 tbsp coconut flour, optional
     

Instructions

  1. Heat the oil in a large pot and cook the garlic, onion and ginger over medium-high heat for 5 minutes, stirring occasionally. If you don’t eat oil, just use some water or vegetable stock instead.
  2. Add the zucchini and cauliflower and cook for 5 minutes, stirring occasionally.
  3. Add the spices (curry, cumin, turmeric, coriander, salt, pepper and red pepper flakes), stir and cook for 1 to 2 minutes, stirring frequently.
  4. Add the sweet potatoes, tomato paste, coconut milk and vegetable stock, stir and bring to a boil, then simmer partially covered for 15 minutes or until the sweet potatoes are tender.
  5. Add the baby spinach, stir and cook for 2 to 3 minutes, uncovered.
  6. Remove from the stove, add the lemon juice and coconut flour, stir and let stand for 5 minutes before serving.
  7. Serve immediately or keep leftovers in an airtight container in the fridge for about 5 to 7 days.
     

Notes

  • If you want to reduce the amount of sodium in the recipe, use less salt or water instead of vegetable stock.
  • If you want to reduce the amount of fat, use another plant milk or add more stock and less coconut milk.
  • Nutritional info has been calculated by using 1 tbsp of oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 437
  • Sugar: 7.1 g
  • Sodium: 520 mg
  • Fat: 23.8 g
  • Saturated Fat: 18.1 g
  • Carbohydrates: 51.6 g
  • Fiber: 11.4 g
  • Protein: 7.6 g