Vegan Veggie Curry
I love salads, but in winter I find them not as appealing because they are cold. Curry is one of my favorite dishes to make because it’s easy and full of nutrients and flavor.
INGREDIENTS
- 1 large sweet potato
- 1/2 yellow onion
- 1 yellow squash
- 1 zucchini
- 1/2 cup of peas
- 1 red or orange bell pepper
- 1 tbsp of garlic
- 1 can of light coconut milk
- Curry seasoning
- Garam masala seasoning
- 1 cup of cooked quinoa
** I recommend using all organic ingredients if you can to avoid unnecessary doses of pesticides.
STEPS
To start I cook the quinoa so that it can cook while I saute everything else.
I put avocado oil on the pan for sauteing.
Then add in onion & garlic. Saute for about 3 minutes
Then add in sweet potatoes and bell pepper. Saute for another 2-3 minutes. Add in coconut milk and all other ingredients. Add salt and pepper to taste, plus 1 tbsp of curry powder, 1 tsp of garam masala. I like ones that have a combo of turmeric, paprika, coriander, cumin, mustard, fenugreek, cinnamon, cardamom, clove, and nutmeg. (The one I use is by Frontier Co-Op from Whole Foods. Let simmer covered for 25-30 minutes or until sweet potatoes are soft. Make sure to cut them into small thin pieces so that they cook faster.
This makes 4 servings. I save the extra 2 servings for easy lunch or dinner the next day. I love having a healthy meal all ready to go for the next day.
Do you love Avocados? Try my simple Avocado Recipe here.
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