Vegan Coconut Curry
Ingredients
The base
-
1
teaspoon
olive oil
-
½
yellow onion
chopped
-
2
cloves
garlic (minced)
-
4
teaspoons
curry powder
-
1
14 oz. can
coconut milk
-
1
tablespoon
tamari or soy sauce
-
1
tablespoon
pure maple syrup
-
½
teaspoon
salt
The vegetables
-
1
sweet potato
chopped
-
1
pound
assorted vegetables (chopped)
Instructions
- Heat olive oil in a large pot over high heat and sauté the onions for about 5 minutes.
- Add minced garlic and stir for an additional minute.
- Whisk in coconut milk, curry powder, tamari, maple syrup, and salt until well combined.
- Taste and adjust seasoning as needed, then bring the sauce to a simmer.
- Add chopped sweet potatoes, cover, and steam for 5 minutes.
- Stir in the remaining vegetables, cover again, and lower the heat.
- Cook until sweet potatoes and vegetables are fork-tender, about 8 to 10 minutes.
- Serve over cooked rice, quinoa, or cauliflower rice.
Nutrition Facts (estimated)
Servings
2
Calories
280
Total fat
3g
Total carbohydrates
56g
Total protein
10g
Sodium
1231mg
Cholesterol
0mg
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