Quick Vegetable Curry
This dish is one of our favorites over at the TDW kitchen! With the powerful anti-inflammatory benefits of turmeric in the curry mixed with an abundance of antioxidants in the vegetables, you really shouldn't wait to cook this dish! This curry comes together in around 30 minutes, making it perfect for a busy weeknight meal.
Ingredients
- 2 tbsp avocado oil
- 1 red bell pepper medium dice
- 1 zucchini cut in half lengthwise then into half moons
- 1 large carrot, or 2 small carrots peeled and cut in 1/2 lengthwise then into half moons
- 1 small head of cauliflower core removed and break off the florets into smaller pieces
- 1/2 onion medium dice
- 3 cloves garlic chopped
- 1 tbsp ginger peeled and chopped
- fresh cilantro
Spices
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1 1/2 tbsp good organic curry powder
Sauce
- 1 can organic coconut milk
- 1/2 cup organic vegetable broth
Instructions
- In a large dutch oven, heat avocado oil over medium-high heat. Add all of the vegetables to the pan and sauté for about 10 minutes until the vegetables start to soften and lightly caramelize in some spots. Sprinkle in the salt and spices and stir around to coat the vegetables.
- Add in the coconut milk and vegetable broth to cover the vegetable. Bring to a light boil then reduce to a simmer for 20 minutes to let the vegetables finish cooking. This will cook the vegetables to al dente. You don't want to cook the vegetables too long or they will get mushy. We want the veggies to have a little bite left in them.
- Serve the curry with cauliflower rice or any steamed rice of your liking. We garnished with fresh jalapeño slices, diced red onion and lots of fresh cilantro. Enjoy!