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Mixed Vegetable 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 Mixed vegetable curry, Vegetable curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Leslie

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.