Number of Servings: 3
Ingredients:
Veggies:
- 3 medium - large carrots
- Round slices 2 large sweet potatoes
- Peeled and cubed 1,5 head broccoli
- 1/3 cup cilantro
- 3 cloves garlic
For the curry
- 3 tablespoons olive oil (or coconut/ veg oil)
- 1 cup vegetable broth
- 1/2 cup green curry paste ( Dry and Raw)
- 500ml coconut cream (Cocomi)
- 1/2 teaspoon turmeric salt to taste ( only if the veggie stock is unsalted)
Options
- 1/2 cup spinach
- 2 tablespoons natural peanut butter
- Crushed peanuts for garnish
Instructions:
- Heat oil on low-medium heat
- Toss in garlic and stir till fragrant ( -2min)
- Stir in veggies gradually to coat in oil (leaving out broccoli)
- Add the curry paste and mix in well
- Add coconut cream - make sure to cover all veggies
- Cook on medium heat for 10 minutes. partially cover the pot
- Add in broccoli + veggie stock - covered partially. cook till tender ( ~ 10 min)
- Mix in coriander and turn off heat
- Serve over a bed of rice
- Options - Add in 1/2 cup of spinach before
- Add in 2 heaving tablespoons of natural peanut butter
- Garnish with crushed peanuts
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