Coconut Vegetable Curry

Aromatics:

• 1 Onion

• 4 cloves Garlic

• 1 tsp Ginger

Vegetables : Choose at least 3 – about

4-6 cups raw

Sweet potato

Potatoes

Carrots

Sweet peppers

Green beans

Broccoli

Cauliflower

Butternut or acorn squash,

zucchini yellow squash, or

pumpkin.

Eggplant

Mushrooms

Peas

Greens like spinach, chard or

kale

• 1 TBSP Coconut oil or olive oil

• 1 can Coconut milk

• 1-2 cups Vegetable stock (or

water)

• 1-2 Lemons- juice (1/3-1/2 cup)

• 1⁄2 cup Cilantro (for garnish)

Protein: Choose at least one

• Chickpeas – 1 cam

• Tofu

• Tempeh

• Meat, chicken or fish

Spices:

• 4 pods Green cardamom

(optional)

• 1⁄2 tsp Turmeric

• 1-2 TBSP Curry powder

• 1⁄4-1 tsp Cayenne

• Salt – to taste

Alternative spices:

• 2-3 TBSP Thai Red or Green curry

paste

• 1-2 TBSP Garam Masala

• 3 Scallions or green onions

Serve with Rice, Quinoa, Couscous or Noodles

1. Dice the onions.

2. Mince the garlic.

3. Peel and grate the ginger.

4. Chop the vegetables into bite-size pieces. Create 2 or 3 shapes for variety.

5. Cut protein into bite-size pieces or strips. Dust tofu with 1 TBSP corn starch.

6. Heat the oil in large frying pan on medium. Add the cardamom and saute for a

minute until the pods start to color slightly.

7. Add the onions and saute over medium heat until they start to sweat and turn

translucent. Add the other aromatics (garlic and ginger) and the single spices:

(turmeric, cayenne or Thai curry paste) and stir-fry for 30 seconds.

8. If cooking tofu (dusted with cornstarch) or meat or chicken saute it for 2- 3

minutes until colour has changed.

9. Add 1⁄4 cup stock or water and the hard vegetables like pieces of sweet potatoes,

potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to

low and let the vegetables cook about five minutes.

10. Now add the softer vegetable like green beans, green peppers and 1⁄2 cup of water

or vegetable stock. Cover again and cook five minutes until veggies are tender.

11. Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the

mixture to a boil.

12. Add the coconut milk and scallions and just let the curry heat through without

coming to a boil. Boiling the coconut milk will cause it to separate (taste is fine,

but it doesn’t look as nice).

13. Stir in the lemon juice, some chopped cilantro and add more salt if needed.

Serve hot over a grain like rice, quinoa, couscous or noodles.

Garnish with cilantro leaves