By Titania
Weeknight Veggie Curry (coconut)
7 steps
Prep:20minCook:30min
Updated at: Fri, 03 Jan 2025 23:59:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
8
Low
Nutrition per serving
Calories756.1 kcal (38%)
Total Fat75.7 g (108%)
Carbs23.5 g (9%)
Sugars4.8 g (5%)
Protein8.9 g (18%)
Sodium919.3 mg (46%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 tablespoonscoconut oil
1 ½ tablespoonsfresh ginger
minced
1yellow onion
small, medium diced
4 clovesgarlic
small, minced
2 teaspoonssea salt
½ teaspoonblack pepper
1 ½ tablespoonscurry powder
1 teaspoonground ginger
½ teaspoonturmeric
1 tablespoongaram masala
3 x 14 ozcans of full fat coconut milk
½ cupvegetable stock
4carrots
medium to large, sliced 0.25 inches thick
1 headbroccoli
chopped
0.5 headcauliflower
chopped
Instructions
Step 1
Melt coconut oil in large pot over medium heat.
Step 2
Add ginger and onions, sauté for 10-15 minutes. (Until translucent)
Step 3
Add garlic. Cook for another minute
Step 4
Add all spices; stir to combine.
Step 5
Add coconut milk and vegetable stock. Stir to combine. Bring to simmer.
Step 6
Add veggies. Combine all. Cover with lid. Cook on medium-low heat until veggies are tender, about 3-7 minutes.
Step 7
Serve as is or with quinoa.
Notes
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