Servings: 4 servings
Root Vegetable Curry
Vegetarian yellow root vegetable curry made with coconut milk curry sauce, served on top of brown rice. An incredibly healthy and easy meal!
Ingredients
- 2 tablespoons coconut oil or oil of choice
- 1 yellow onion chopped
- 1-1/2 tablespoons grated fresh ginger
- 1 medium-sized sweet potato chopped into 1-inch pieces
- 1 turnip chopped into 1-inch pieces
- 1 parsnip chopped into 1-inch pieces
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 2 teaspoons garlic powder
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt or to taste
- 1 full-fat canned coconut milk* full-fat
- 1 Bunch fresh basil leaves chopped
Instructions
- In a wok or large skillet, sauté onion, ginger and cumin seeds in the coconut oil over medium heat until the onion is softened and beginning to turn translucent, about 3 minutes.
- Add all spices and root veggies and sauté about 8 minutes before adding ¼ cup of the coconut milk. Continue cooking a couple of minutes, allowing the coconut milk to evaporate, then add an additional ¼ cup of the coconut milk. Continue to cook about 5 minutes.
- Add another ¼ cup of the coconut milk – by now the root veggies should be softening up. Test the sweet potato by biting into it. If it’s still not cooked all the way, continue sautéing. Cook until the sweet potato is soft, but slightly al dente in the middle (avoid cooking the vegetables to the point that they turn mushy).
- Once the vegetables are finished cooking, add the remaining coconut milk.
- Stir to incorporate the coconut milk. Allow it to come to a gentle boil and cook a few more minutes, allowing it to thicken slightly.
Notes
Add a chopped chicken breast and/or shrimp for added protein.
Nutrition
Serving: 1of 4, Calories: 431kcal, Carbohydrates: 28g, Protein: 2g, Fat: 36g, Fiber: 3g, Sugar: 10g