Vegetable Curry
Vegetable curry, a tasty and satiating dish, made with sweet potatoes and veggies, among other ingredients. It's super comforting and nutritious!
Servings: 4
Calories: 437kcal
Ingredients
- 1-2 tablespoon extra virgin olive oil
- 2 cloves of garlic sliced
- ½ onion chopped
- ½-inch piece of ginger root chopped
- 1 zucchini chopped
- ½ head of cauliflower chopped, discard the leaves and the stem
- 2 teaspoon curry powder
- 2 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes optional
- 1 pound sweet potatoes peeled and diced
- ¼ cup tomato paste
- 1 14-ounce can full-fat coconut milk
- 1 cup vegetable stock or water
- 3 cups baby spinach
- 1 tablespoon lemon or lime juice
- 2 tablespoon coconut flour optional
Instructions
- Heat the oil in a large pot and cook the garlic, onion, and ginger over medium-high heat for 5 minutes, stirring occasionally.
- Add the zucchini and cauliflower and cook for 5 minutes, stirring occasionally.
- Add the spices (curry, cumin, turmeric, coriander, salt, pepper, and red pepper flakes), stir, and cook for 1 to 2 minutes, stirring frequently.
- Incorporate the sweet potatoes, tomato paste, coconut milk, and vegetable stock, stir, and bring to a boil.
- Partially cover and simmer for 15 minutes or until the sweet potatoes are tender.
- Add the baby spinach, uncover, stir, and cook for 2 to 3 minutes.
- Remove from the stove, add the lemon juice and coconut flour, stir, and let it stand for 5 minutes before serving.
- Keep the leftovers in an airtight container in the fridge for about 5 to 7 days or in the freezer for up to 3 months.
Notes
- If you want to reduce the amount of sodium in the recipe, use less salt or water instead of vegetable stock.
- I suggest you use extra virgin olive oil, but any other kind of oil will do.
- Feel free to replace the oil with some water or vegetable stock.
- Although I prefer to use fresh garlic and onion, you can use garlic and onion powder.
- Ground ginger will also work for this recipe.
- Ground coriander, red pepper flakes, lemon or lime juice, and coconut flour are optional ingredients.
- Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy.
- You can also use regular potatoes if you don't like sweet potatoes.
- Instead of tomato paste, you can add tomato sauce, crushed tomatoes, or even fresh tomatoes. If you use fresh tomatoes, just chop them and cook them with the other veggies.
- I recommend you use full-fat coconut milk, as it works best for this recipe. However, you can also use any other kind of plant milk, such as soy milk, cashew milk, or oat milk.
- Nutritional info has been calculated using 1 tablespoon of oil.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 51.6g | Protein: 7.6g | Fat: 23.8g | Saturated Fat: 18.1g | Sodium: 520mg | Fiber: 11.4g | Sugar: 7.1g