Thursday, October 3, 2013

Vegetable Curry


1 rutabaga or sweet potato, peeled and cubed

1 medium eggplant, cubed

2 bell peppers, chopped

2 carrots, chopped

6 tbsp coconut oil or butter

3 cloves garlic, minced

1 tsp turmeric

1 tbsp curry powder

1 tsp cinnamon

1/2 tbsp sea salt

3/4 tsp cayenne pepper

half a head cauliflower, cut into florets

1 zucchini, sliced

1 cup full fat coconut milk, or bone broth, or vegetable broth

10 ounces fresh baby spinach


1. In a large pot place rutabaga , eggplant, peppers, carrots, onion, and three tbsp oil, saute over medium heat for 5 minutes.

2. In a small saucepan place 3 tbsp oil, garlic, turmeric, curry powder, cinnamon, salt and cayenne and saute over medium heat for 3 minutes.

3. Pour garlic and spice mixture into the vegetable mix. Add the cauliflower, zucchini and liquid of choice and cover and let simmer 20 minutes.

4. Add spinach to pot and cook for 5 minutes more.

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