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HEARTY VEGAN CURRY
 
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Topic: HEARTY VEGAN CURRY (Read 747 times)
rachelpinkstaff
Alumni
Posts: 1
HEARTY VEGAN CURRY
«
on:
October 18, 2017, 10:33:37 PM »
Serves 4 (or makes delicious leftovers for you!)
Takes under 30 minutes
VEGGIES
1 small yellow onion, diced
3 carrots, washed, unpeeled, sliced at an angle
5 fingerling potatoes, sliced at an angle
8 roma tomatoes, rough chopped
8 white mushrooms, cut in quarters
2 large handfuls spinach
1-16 oz. can coconut cream
(+coconut oil for cooking veggies)
SEASONINGS
1 1/2 TBSP. curry powder
4 cloves garlic, minced
1/2 inch fresh ginger, peeled and chopped
dash cayenne (to taste)
dash sea salt
cilantro for garnish
DIRECTIONS
Heat coconut oil in large pot over medium-high heat. Add veggies in the order they are listed (onions, carrots, fingerling potatoes, tomatoes, mushrooms) giving each a minute or so to cook and slightly brown, but not over-cooking. Before adding the spinach and coconut milk, add in the seasonings and coat the veggies, giving them a few minutes to further cook and develop flavor. Add in coconut milk and turn heat to low. Simmer for at least ten minutes (or longer if you have time), adding the spinach just before you are ready to serve.
Spoon over rice or noodles (kelp noodles would be great if you're avoiding grains) of your choice and top with cilantro.
आनंद लेना
that means "enjoy" in hindi ;-)
Rachel
this recipe is taken from my blog. Find my website at...
www.pink-greens.com
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Terry Lucas
Alumni
Posts: 3
Terry Lucas
Re: HEARTY VEGAN CURRY
«
Reply #1 on:
November 05, 2017, 11:37:00 AM »
This recipe sounds amazing and looks super healthy, I will definitely try it! thank you.
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HEARTY VEGAN CURRY