Curried Coconut Vegetable Medley

This colorful combination of vegetables not only brings fresh flavors but also excellent texture. You can enjoy this hearty meal on its own or it can complement any meat dish.

INGREDIENTS

  • 1 white onion, diced
  • 1 garlic clove, diced
  • 1 tablespoon coconut oil
  • 4 large carrots, chopped
  • 2 sweet potatoes, cut into cubes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups black beans
  • 10 white mushrooms, sliced
  • 15 ounces canned diced tomatoes
  • 2 cups bone broth or vegetable broth
  • 13.5 ounces coconut milk
  • 3 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 3 tablespoons turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

DIRECTIONS

  1. Saute onion, garlic and spices in coconut oil in a large skillet over medium heat.
  2. Once translucent, add broth, diced tomatoes, carrots and sweet potatoes. Cook for 5 minutes on medium heat.
  3. Then, add all remaining vegetables and beans except mushrooms. Cook for 5 minutes on medium heat.
  4. Add mushrooms and coconut milk and cook on low heat for 3 minutes.
  5. Remove from heat and allow to cool briefly before serving. Serve in a bowl and garnish with fresh herbs.

SERVES: 6

Total time: 55 minutes Prep time: 25 minutes Cook time: 30 minutes

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