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