Vegetable curry

July 11th, 2017 Posted by Mains, Veggies 0 thoughts on “Vegetable curry”

This curry is far from your usual heavy, calorie laden Indian takeout (though that’s still great once in a while).

Using fresh ingredients that are in season and rich in flavor make this easy on the waist but so satisfying.  For some extra protein, add top the curry over some quinoa or jasmine rice.

Ingredients

  • 2 tablespoon coconut oil or ghee
  • 1 small head or half large head of cauliflower cut into 1 inch pieces
  • 1 sweet potato pealed and cut into 1/2 inch pieces
  • 1 cup cooked chickpeas
  • 1 cup of snap peas cut on the bias
  • 1/2 red onion sliced into 1/8 inch slices
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic minced
  • 1/2 a jalapeño seeds and ribs removed and and diced
  • 1 inch piece of ginger peeled and minced
  • 3/4 cup veggie stock or chicken stock
  • 1 cup coconut milk
  • 2 tablespoon Greek yogurt
  • 1 Tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon ground Cardamom
  • 1/2 teaspoon paprika
  • Pinch of Cayenne pepper
  • 1 tablespoon tomato paste
  • Kosher salt
  • 1 lime
  • 1 Teaspoon of coconut sugar
  • 5-10 mint leaves chopped
  • Few stems cilantro chopped

Directions

Heat the coconut oil in a large pot over medium heat. Stir in the diced yellow onion and a pinch of salt and cook until the onions become almost translucent, 5 or so minutes. Stir in the garlic, ginger, and jalapeño and cook for another minute or so. Add all the ground spices to the onion mixture and cook for 2 more minutes, stirring frequently so the spices do not burn. Stir in the tomato paste and cook for 2 more minutes.

Add the cauliflower, sweet potato, chickpeas add a pinch of salt to the pot and stir and coat well with the onion mixture. Add the vegetable stock and the coconut milk and a bit more salt if your stock is not well seasoned. Be sure to taste as you go to make sure everything is well seasoned.

Cover and simmer until the cauliflower and the sweet potato are almost cooked thru, 8 minutes or so. Remove the lid and stir in the snap peas, the yogurt and coconut sugar. Continue to cook until the snap peas are just al-dente and the rest of the vegetables are cooked thru.

Garnish with the mint, cilantro a squeeze of lime.

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