Cozy Vegetable Curry

Don’t we all love a nice, rich curry dish to comfort our soul, especially during rainy seasons. The base of this sauce is simple so you can play around with spices and use your vegetables of choice. Potatoes, carrots, green peas, lemongrass, cilantro, chilli peppers etc. are all very fitting for this dish. Oh and it tastes even better the next day!

My Recipe

Prep Time: 20 mins
Cook Time: 20-25 mins
Yields: 6 servings

Ingredients

  • 1 can full fat coconut milk.
  • 2 Tbsp almond butter.
  • 2 Tbsp yellow curry paste.
  • 1 Tbsp coconut oil.
  • 1 large onion, chopped.
  • 2 large garlic cloves, crushed.
  • 1 Tbsp fresh ginger, grated.
  • 1 Tbsp curry powder.
  • 1 cup vegetable broth.
  • 1 Tbsp coconut sugar.
  • 1/2 tsp salt.
  • 1-2 heads broccoli, chopped.
  • 1 small head cauliflower, chopped.
  • 1 medium to large yams, peeled and diced.
  • 1 red bell pepper, chopped.
  • 1/4 cup fresh basil, chopped.
  • 1/2 fresh squeezed lime.
  • 1-2 cups basmati rice.

Method

  1. First, combine the coconut milk, almond butter, and curry paste in a food processor. Process until smooth, set aside.
  2. In a large pot, heat up the coconut oil on medium-high, then cook the onions for a few minutes.
  3. Add the garlic, ginger, curry powder and mix well. You may need to add a little water.
  4. Pour in the mixture from the food processor, then add the vegetable broth, coconut sugar and salt.
  5. Add all the vegetables; broccoli, cauliflower, yam, bell pepper and fresh basil. Simmer for about 20 to 25 minutes or until the vegetables are tender. Stirring occasionally.
  6. Add a squeeze of lime at the end and salt to taste.
  7. Serve with basmati rice. Enjoy!

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