Veggie Curry

What I love the most about this veggie curry recipe is that I get to use up all those left over vegetables in my refrigerator.  This filling, delicious curry can be served as a stand alone meal or you can add a side of protein like turkey or vegan sausage.

I like to take a bath at night to unwind but I have to say our kitchen is truly my sanctuary.  Most days, I love to cook and actually find it a little relaxing.  Our kitchen is also a place where friends and family come together.  Having company in the kitchen is so much fun and I like to get everyone involved in meal preparation.  Over the years I’ve learned to use fewer disposable items and how to stock my refrigerator and pantry so a healthy meal can be prepared on short notice or after a long workday. I started using Baggu totes years ago and absolutely love them.  They will carry just about anything but I use mine for groceries.  They hold a lot and are washable.  It’s also a good idea to shop in the bulk section for food items like legumes, oats, and then invest in a few containers.  This one pot meal has become one of our favorites particularly during the cold weather months when the temptation is to eat rich comfort food. Our veggie curry is yummy, healthy, filling, has a kick:) and you can change it up so it doesn’t get boring.

When I’m gathering my supplies I literally go into the refrigerator and empty out all of the veggies that are starting to get old.  This one pot wonder is yummy with just about any combination of vegetables.   My small Staub is the perfect size for this dish.  Make sure you have a can of full fat coconut milk on hand and a curry paste.  My favorites are listed in my recipe below. Everything gets put on my Boos Block, a permanent fixture on my marble counters and after a good rinse, I chop all my veggies up.

You can use rice or warm, crusty bread with this dish.  I had leftovers for lunch today (above) and added raw spinach on top.  The spinach wilts a little and is delicious served this way.  To save time I use my mini food processor to chop up the onion, garlic, and ginger.  Honestly this is the best little gadget.  I don’t like those large food processors, there’s just too much to clean and store.  This one is so easy to use and clean.  I think it’s still half off here if you are considering one.  About the salt I use ~ these are  a.m.a.z.i.n.g  and you only need a little. ILA uses the best ingredients and purchases locally. There salt is hand-harvested from caves straight out of the sacred valley of the Incas in Peru. I use mine on hard boiled eggs,  over salads, and throw it in with meat rubs.  Check out my Instagram Highlights to see how I made veggie curry.

 

Notes:

I like to roast my root veggies prior to adding to the pot.  You may skip this step if you’d like.  Add brown rice, pasta, or quinoa to your bowl.  Mix things up and create your own version of this recipe.  Add turmeric for a boost and try different curry pastes to see which one works best for you.

 

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Veggie Curry

Weeknights are always a bit rushed so I'm always trying to come up with easy, one-pot meals.  Besides being delicious, this meal uses up all those extra vegges in my refrigerator. Keep it easy by using an additive and preservative free curry paste to give your soup a little extra heat ;)  

Course Main Course, Side Dish
Keyword veggie curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author www.lemongrovelane.com

Ingredients

  • 2 garlic cloves
  • 1 onion
  • 1 inch ginger remove the skin and grate
  • 1/2 cup vegetable broth
  • 1 tsp sea salt I use Ila Peruvian Pink Salt
  • 14 oz whole fat organic coconut milk (full fat/cream variety) my favorite is Native Forest
  • 1 tsp or tbsp (to taste) curry paste Mae Ploy or Thai True Hot Chili Oil
  • 1 small jewel yam or sweet potato
  • 1/2 or 1 small carrot
  • 1 cup broccoli florets
  • 1 large handful spinach leaves you can also use kale
  • 1 small orange, red, or yellow pepper
  • 2 small zucchini
  • 1 tbsp coconut or olive oil
  • 2 tbsp roasted pumpkin or sunflower seeds
  • parsley or cilantro garnish

Instructions

  1. Preheat oven to 400 degrees.  Peel and slice root vegetables, yam, and carrots that you are using and place on parchment lined cooking tray with a drizzle of olive oil and salt.  Roast until done, about 30 minutes. 

  2. Place about 1 TB of olive or coconut oil into your pot and heat until it begins to sizzle.  Add chopped onion and garlic and cook for about 2 minutes.

  3. Peel and grate a one inch piece of ginger and crushed garlic along with the curry paste.  Stir the mix until the curry dissolves.

  4. Add 1/2 cup vegetable broth along with your roasted veggies and cook for several minutes.

  5. Add all of your chopped veggies along with 1/3 a can of coconut milk.

  6. Slowly cook the mix gradually adding your coconut milk.

  7. When your veggies are almost cooked you can add kale or spinach.  I like to add the spinach as I plate the soup.  

  8. Serve over brown rice or with warm bread of your choice.  I also like to add pumpkin seeds and cilantro as garnish.  

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