Vegetable Curry (vegan)
Ingredients:
1 can full-fat coconut milk (I love the Thai organic brand)
1 cup frozen peas
1.5 cups or one drained can garbanzo beans (chickpeas)
8oz sliced mushrooms (or sliced summer squash)
10 oz/2 cups broccoli florets
3-4 cups (packed) chopped greens (I used kale)
1 sweet potato, scrubbed well and peeled and cut into 1 inch cubes
1 pinch cayenne pepper
1/2 tsp turmeric
1 tsp cumin
1.5 T curry powder
Salt to taste
1/4-1/2 cup vegetable broth or water
3-4 large carrots, peeled and sliced
4-5 large garlic cloves, minced or pressed
1 large onion, chopped
2-3 T of coconut oil
1 can full-fat coconut milk (I love the Thai organic brand)
1 cup frozen peas
1.5 cups or one drained can garbanzo beans (chickpeas)
8oz sliced mushrooms (or sliced summer squash)
10 oz/2 cups broccoli florets
3-4 cups (packed) chopped greens (I used kale)
1 sweet potato, scrubbed well and peeled and cut into 1 inch cubes
1 pinch cayenne pepper
1/2 tsp turmeric
1 tsp cumin
1.5 T curry powder
Salt to taste
1/4-1/2 cup vegetable broth or water
3-4 large carrots, peeled and sliced
4-5 large garlic cloves, minced or pressed
1 large onion, chopped
2-3 T of coconut oil
Directions:
Prepare brown/black rice as directed on package (you can add some coconut oil and sea salt).
In large saucepan, melt coconut oil and saute garlic,
onions, and carrots until onion is translucent. Add all 4 spices and
salt to taste. Cook 2-4 minutes, stirring often.
Add potato, greens,
broccoli, mushrooms, peas, and vegetable broth. Cover and reduce heat to
medium /low and simmer 10-15 minutes or until potato can be pierced
with a fork.
Add vegetable broth as needed to keep pan from drying out.
Add coconut milk, warm through - check seasonings and adjust as needed.
Serve over rice and sprinkle with soy sauce before serving.
Absolutely mouthwatering! A fantastic dish.Thanks for share.
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