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Fast vegetable curry
A fast yet delicious meal that will get you through workweek dinners with enough for colleagues' envious leftovers!
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
Nutrition
Serving: 4gCalories: 376kcalCarbohydrates: 51gProtein: 7gFat: 17g
Tried this recipe?Let us know how it was!