Creamy Sweet Potato Vegetable Curry
Ingredients
- 1 TBSP coconut oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 TBSP fresh ginger, minced
- 1 1/2 C cauliflower florets
- 2-3 carrots, sliced
- 2 bell peppers, chopped
- 8 oz mushrooms, sliced
- 8 oz French style green beans, sliced
- 1 TBSP tomato paste
- 2 TBSP curry powder
- 1 tsp cumin
- 1 tsp turmeric
- cayenne or red pepper flakes (to taste)
- 2 TBSP chili garlic paste
- 2 TBSP Bragg liquid aminos or soy sauce
- 1 14 oz can sweet potato purée
- 1 14 oz can full fat coconut milk
- 1/2 C water
- 2 limes, juiced
- 1 bunch cilantro, chopped
- giant handful spinach
Preparation
Heat 1 TBSP coconut oil in a large cast iron skillet over medium heat. Add in onion, garlic, ginger, cauliflower and carrots and sauté for 3-4 minutes. Add in remaining veggies and sauté for 2-3 minutes.
Add all seasonings and tomato paste and stir to combine. Pour in sweet potato, coconut milk, water, chili paste, and liquid aminos. Bring to a gentle boil. Let simmer for 10-15 minutes until thickened.
Add in lime juice, cilantro, and spinach and heat through. Season to taste with salt or spice if needed.
Serve with basmati rice and fresh cilantro.
Tips
This curry is even better the next day, making it ideal for meal prep.
It freezes well, so consider making a larger batch for storage.
