Vegetable Coconut Curry
If you’ve been craving some international flavor in your dining adventures, look no further than this amazing dish. The cooking aromas alone will have you planning your next trip to Marrakesh! We don’t think we could pack more nutritional benefits into one dish with its spices and endless bounty of veggies. Our Paleo warriors like to serve this one up as an all-in-one meal in a bowl. Simple and Delicious!
2 tbsp unrefined coconut oil
1 cups broccoli florets
1 cups Shiitake mushrooms
1 cups sweet potatoes, peeled and sliced into 1-in chunks
1 cups rainbow carrots, peeled and sliced into 1-in chunks
1/4 cups baby vidalia, diced
1/4 cups green onions, diced + more for garnish
1 tbsp fresh garlic, minced
1 tsp red curry paste
1 tsp curry powder
1 tsp turmeric
3 bay leaves
1 tbsp salt-free lemongrass paste
2 1/2 cups no-sodium vegetable stock
13 oz (1 can) unsweetened coconut milk
1 bag frozen cauliflower rice, for serving
In a heavy bottom pot, on medium high heat, add coconut oil.
Then add sweet potato, carrots, and broccoli florets and seer until browned but not cooked all the way through.
Add onions and garlic, and a little more coconut oil if desired.
Mix in red curry paste, curry powder, turmeric, bay leaves, and lemongrass paste. Sauté about 5 minutes.
Add enough veggie stock that veggies are almost covered but not fully submerged. Bring to a boil, then turn down heat to simmer.
Let simmer until sweet potato is cooked through but not mushy.
Shake coconut milk before opening. Pour over veggie mixture and stir gently until well blended. Continue to simmer for 1 minute.
Serve over cauliflower rice and garnish with green onions.