any veggie curry
This quick and easy curry is loaded with all the veggies I had in my fridge with plenty of warm spice to create a bright, tasty and simple dinner!
Ingredients
- 1 tbsp extra virgin olive oil (or 2 tablespoons water if avoiding oil
- 300 grams sweet potatoes cubed
- 125 grams onion chopped
- 400 grams cauliflower chopped
- 350 grams bell peppers chopped
- mixed vegetables (any will do)
- 8 grams garlic minced
- 4 grams ginger chopped
- 200 grams lentils, dry
- 474 ml vegetable broth
- 237 ml coconut milk or other non-dairy milk of choice
Seasoning:
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp caraway seeds
- ½ tsp coriander
- salt and pepper to taste
- nut or seed butter of choice
Instructions
- Sauté onion, garlic, and ginger with oil (or water if avoiding oil) until soft, about three minutes.
- Add the seasonings and optional nut butter and stir fry for another one minute.
- Add the broth and water and whisk until incorporated. Bring to a boil.
- Add the lentils and chopped sweet potatoes and simmer for 15-20 minutes until both the lentils and sweet potatoes are tender.
- When the lentils are almost done, add the cauliflower and chopped peppers. There should be enough liquid left in the pan to boil/steam the cauliflower, but add some more if needed.
- Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp.
Nutrition
Calories: 470kcalCarbohydrates: 64gProtein: 19gFat: 18gSaturated Fat: 12gSodium: 562mgPotassium: 1413mgFiber: 22gSugar: 12gVitamin A: 13686IUVitamin C: 168mgCalcium: 107mgIron: 8mg
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