
All-In Veggie Curry
This simple and hearty dish is delicious way to use up lots of veggies, and is also a great option if you are cooking for family/friends that don't eat meat. That being said, would be easy to add a chicken breast, prawns or a poached egg on top for additional protein. All done in one pot, so quick clean-up too! Enjoy the beautiful rainbow of veggies….
Ingredients
Method
- Dice up all the veggies so they are ready to go (makes it very easy then to put together!)
- Heat up a large pot over medium heat. Add the olive oil, onion, carrot, celery and bell peppers; sauté for about 8 minutes, stirring frequently until onions are translucent.
- Add the garlic, ginger, lemon juice, baby spinach and curry powder; cook for 2 additional minutes.
- Add sea salt, chili powder, sweet potatoes, chick peas, coconut milk and chopped tomatoes.
- Bring to a boil, then reduce to simmer. Cover and cook for 25-30 minutes, or until sweet potatoes are tender.
- Serve with rice, cauli-rice, over some broccoli, or on a bed of greens. Store in air-tight container in fridge.