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Vegetable Coconut Curry
Recipe Date:
May 1, 2024
Difficulty:
Easy
Measurements:
Imperial (US)
This recipe is a flavorful, light, and delicious meal that can be ready in a flash. Even better, feel free to make substitutions to the vegetables if you prefer something different…there really are no wrong choices.
Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 1/2 teaspoon minced ginger
- 1/4 teaspoon cardamom
- 2 cups cubed sweet potatoes
- 3 red Thai chilis, or a serrano chili sliced thinly
- 2 cups cauliflower florets
- 1 can full fat coconut milk
- 2 tablespoon fresh lime juice, plus wedges for serving
- 4 cups swiss chard, or spinach, or whatever green you love (or is on sale)
- 1/2 cup English peas
- fresh basil or cilantro
Directions
- Heat oil in large Dutch oven over medium heat. Add the onion and cook until soft and browned, about 10 minutes, reduce the heat to low about halfway through.
- Mix garlic, ginger, cumin, coriander, turmeric, cardamom, and salt in small bowl. Set aside.
- Add sweet potat0, and chiles to the pot, stir and cook for 5 minuets. Stir in cauliflower and add coconut milk and spice mixture. Cover and simmer for 20 minutes until vegetables are tender.
- Add lime juice, peas, spinach and stir. If using a heartier green add with vegetables to simmer, taste and adjust seasoning as desired.
Enjoy with basmati rice, quinoa, cauliflower rice (I would substitute broccolini for cauliflower in recipe if using this option) serve with Naan bread if desired.
