Vegan Turmeric Coconut Curry
Ingredients
- 1 Tablespoon avocado oil
- 1/2 large onion
- 2 cloves garlic, minced
- 2 Tablespoons minced ginger
- 1 large sweet potato, peeled and cubed
- 2 medium russet potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 1 can chickpeas, rinsed and drained
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 can coconut milk
- 1 cup veggie broth
- Fresh lime
Garnish
- Fresh lime
Preparation
Start by prepping all your ingredients and set aside.
Begin by adding avocado oil to a heated pan, then add onion and sauté until slightly softened.
Add the ginger and garlic.
Next add your spices to the pan and cook until fragrant.
Add your sweet potato, potato, and carrot to the pot, along with the coconut milk and broth.
Bring to the boil, reduce heat and simmer for 5 minutes.
Then add your chickpeas and season with salt.
Continue to cook for a further 10-15 minutes until the potatoes are fork tender.
Serve with rice of choice.
Notes
This curry is great for meal prep and family dinners.
Enjoy it as a comforting plant-based dish.
