Fast vegetable curry

Fast vegetable curry

A fast yet delicious meal that will get you through workweek dinners with enough for colleagues' envious leftovers!
Servings 1
Calories 376 kcal

Ingredients
  

  • 1 tbsp Olive oil
  • 1 Red onion
  • 1 tbsp Peeled and finely chopped ginger
  • 2 Cloves garlic finely chopped
  • 2 tbsp Curry powder
  • 1/2 cup Vegetable stock
  • 1 tbsp Coconut flour
  • 1 1/2 cup Coconut cream - full cream
  • 1 Eggplant chopped
  • 1 Zucchini sliced
  • 1 1/2 cup Mushrooms quartered
  • 1/2 tbsp Lime juice
  • 1/4 cup Fresh basil chopped
  • 3 cup Cooked white basmati rice

Instructions
 

What you need to do

  • Heat the oil in a large pan over medium-high heat.
  • Add the onion, ginger, and garlic and cook for 4 minutes or until soft.
  • Stir in the curry powder and cook for another minute. 
  • Prepare the vegetable stock and mix it well with the cornstarch.
  • Add the vegetable stock mixture to the pan along with the coconut milk and chopped vegetables.
  • Season with salt & pepper and mix well. 
  • Simmer for 10-15 minutes or until vegetables are tender.
  • Stir in the lime zest and lime juice just before serving. 
  • Spoon rice onto plates and top with vegetable curry; garnish with fresh basil to serve.

Notes

Key Features

  • Gluten-free
  • Dairy-free
  • Vegan
  • Quick
  • Meal prep/freezer friendly

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