Simple Vegan Vegetable Coconut Curry
Eat more vegetables! Vegetables are good for you!
It seems like you hear it everywhere you turn, right?
And for good reason! Vegetables provide valuable vitamins, antioxidants, and minerals necessary for a balanced diet and a healthy body. Most notably, the fiber veggies provide help maintain a healthy weight, balanced blood sugar, and optimal gut health.
They really are that important.
But, if you’re not a fan? If veggies are bland or texture-less to you… then what?
We know… the struggle is real.
So, we humbly present the most dressed-up veggies possible!
Simple Vegan Vegetable Coconut Curry
Warming spices, creamy sauce, and an abundance of fresh veggies…
Did somebody say ‘comfort food’??
Perhaps, best of all, this is a one-pot meal — so simple and doable!
Not vegan? That’s ok!
Feel free to add some cooked chicken or shrimp to yours. Bulk up this meal even more by serving it over rice or cauli-rice.
If you like curries, you’ll love our Simple Vegan Vegetable Coconut Curry! Who can resist tender vegetables in a spicy, creamy curry sauce?
Other veggie-licious dishes?
- Paleo Sweet Potato Salad With A Tangy Garlic Vinaigrette
- Low-Carb Paleo Tabbouleh
- Strawberry & Spinach Salad With Naturally Sweetened Balsamic Dressing
Do you love curry?
- 1cup oniondiced
- 3cloves garlicminced
- 1tablespoon fresh gingerdiced
- 3cups cauliflower florets
- 1 eggplantpeeled and diced
- 1cup sweet potatopeeled and diced
- 114-oz can diced tomatoes
- 2 jalapenosseeded and diced
- 2tablespoons Wildly Organic Red Palm Oil
- 2tablespoons curry powder
- 2teaspoons garam masala
- 1-1/2 teaspoons mustard seeds
- 2-2/3cup Wildly Organic Coconut Milk Powder prepared to cream consistency
- 1tablespoon Wildly Organic Coconut Sugar
- Wildly Organic Himalayan Salt & Pepperto taste
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Prep all the vegetables.
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Melt the palm oil in a 4-quart pan.
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Add the seasonings, cooking until fragrant.
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Remove from the pan and set aside.
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Add more palm oil to the pan if necessary.
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Add the vegetables and sauté about 5 minutes.
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Return the cooked spices to the pan of vegetables.
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Stir in coconut milk, coconut sugar, salt, and pepper to taste.
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Cover the pot and simmer on low heat for 25 to 30 minutes, or until the vegetables are tender.
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