Curry is a clean and flavorful way to spice up your vegetables. You need onions and garlic for this recipe but after that, you can use any vegetable you’d like. Its versatility allows it to adapt to seasonal produce, which makes it easy to keep sustainable – an added benefit.
Head to your local farmers’ market and choose any array of vegetables that suit your liking. We grated zucchini, chopped half a purple cauliflower, some leftover broccoli, mushrooms, and added cubed sweet potato to make it a little heartier.
This dish is a good solution for leftover veggies or produce that’s about to go to waste. Serve by itself or with rice then enjoy for lunch or dinner, or freeze it for later.
1 Tablespoons of Coconut Oil
1/3 cup Onions
2 cloves Garlic, minced
1 tablespoon Yellow Curry Powder
1 teaspoon Salt
½ teaspoon ground or fresh Ginger
¼ teaspoon Pepper
1 Lime, juiced
30 ounces of organic Coconut Milk
Vegetable Broth, if needed
4 cups of chopped or grated vegetables of your choice
Cilantro, to taste
Heat the oil in a large pot and add garlic and onions until fragrant. Add curry, ginger, salt, and pepper. Cook for one minute to allow the spices to open up. Add coconut milk and lime juice.
Stir for one minute.
Add your vegetables. At first, the vegetables may not be completely covered by the coconut milk base. The vegetables will release their liquid over time but about two-thirds of the vegetables should be covered with liquid. If more liquid is needed, add vegetable broth, a half cup at a time until you’ve reached the two-third mark. Bring to a boil and let simmer for about 20 minutes. Add cilantro and serve.
