simple vegetarian curry

http://calgaryavansino.com/recipes/simple-vegetarian-curry/

  • Serves

    makes 4 servings

  • Preparation Time

    15 minutes

  • Cooking Time

    30 minutes

Ingredients

  • 1 1/2 tbsp coconut oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 150g (prepared weight) sweet potato, diced and peeled
  • 200g (prepared weight) cauliflower, chopped into small florets
  • 1 tbsp madras curry powder
  • 1/2 tsp salt
  • 1 tbsp tamari
  • 1 tbsp dark maple syrup
  • 250ml organic vegetable broth
  • 400ml coconut milk
  • 1 x 400g can chick peas (garbanzo beans), rinsed and drained
  • 2 tbsps fresh coriander (cilantro), chopped, plus extra to garnish
  • 125g (prepared weight) green beans, chopped into approx. 1-inch pieces
  • 1 1/2 tbsp coconut oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup (prepared weight) sweet potato, diced and peeled
  • 2 cups (prepared weight) cauliflower, chopped into small florets
  • 1 tbsp madras curry powder
  • 1/2 tsp salt
  • 1 tbsp tamari
  • 1 tbsp dark maple syrup
  • 1 cup organic vegetable broth
  • 1 and 2/3 cups coconut milk
  • 1 x 400g can chick peas (garbanzo beans), rinsed and drained
  • 2 tbsps fresh coriander (cilantro), chopped, plus extra to garnish
  • 1 cup (prepared weight) green beans, chopped into approx. 1-inch pieces
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This is a great meal to make in large batches and freeze down so that you can heat some up on busier nights. I usually make a quick pot of brown rice or quinoa to serve with it and chop some fresh herbs to scatter on the top and that’s dinner done.

Heat coconut oil in a large non-stick skillet over medium-high heat. Add onion and sweet potato to the pan; sauté for 3-4 minutes, stirring throughout. Decrease the heat if the onions begin to darken too quickly. Add the garlic to the pan and cook for a further minute. If you haven’t already done so, lower the heat to medium.

Add cauliflower, curry powder, salt, tamari and maple syrup; cook for a further 5 minutes, stirring mixture constantly. Add broth, coconut milk, chick peas and coriander; bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

Finally, add green beans and simmer uncovered for another 10 minutes or until all vegetables are tender, stirring occasionally. Sprinkle with a pinch of chopped coriander (cilantro) and serve.