Easy One-Pot DF Veggie Coconut Curry

Food

Aug 9

Warm spices, lots of veggies, full of coconut milk… what more could you want from an easy one-pot curry! This is the perfect weeknight meal when you are in the mood for something flavorful & spicy.

Curry is one of my favorite meals to make because it acts as like a “clean out the fridge” night. You can use so many different spices, meats, veggies and it always tastes amazing.

Ingredients:

2 T Ghee, grass-fed butter, or avocado oil

1/2 Onion, diced

3 Cloves of garlic, diced

1/2 tsp Grated ginger (see tip)

1 T Coconut Aminos

2 T Curry powder

1/4 - 1/2 tsp Red Pepper Flakes

2 tsp Salt

1/2 tsp Black Pepper

juice from 1/2 a lime

1 can Coconut Milk

lots of veggies, the more colors the better! (colored peppers, red cabbage, kale, cauliflower, potatoes, broccoli, bok choy, zucchini)

toppings:

green onions

cilantro

roasted cashews

lime wedges

METHOD:

Put 2 T ghee, grass-fed butter, or avocado oil in a large skillet or cast iron on medium heat.
Dice your onion and garlic cloves. Once the oil is hot, add them into the pan. Sauté until fragrant and translucent.
Meanwhile, chop your veggies of choice into bite sized pieces. Set them off to the side.
Add in the grated or finely diced ginger. Stir until fragrant.
Throw in your veggies and let them sauté for 2-3 minutes.
Next, mix in the Coconut Aminos, Curry powder, Red Pepper Flakes, Salt and Pepper, and juice from 1/2 a lime. Stir until this mixture coats the veggies.
Add in the Coconut Milk and stir until combined. Bring the mixture to a boil, then lower the heat and simmer on low for 20-30 minutes. You want the veggies to be soft and the spices to blend together.
Serve over rice and with some naan (we love the Trader Joe's Garlic Naan from the frozen section). Enjoy!