Healthy Fall Vegetarian Curry
This Healthy Fall Vegetarian Curry is so easy to make and just PACKED with vegetables. A simple yet delicious curried coconut sauce with a hit of protein from the white kidney beans rounds out this comforting dish.
Print
Pin
Servings: 10 cups
Ingredients
- 2 tablespoon coconut oil or olive oil
- 1 small onion peeled and diced
- 1 tablespoon curry powder
- 2 medium carrots peeled and diced
- 1 medium cauliflower cut into florets
- 2 medium sweet potatoes, diced about 3 cups
- 1 small head of broccoli chopped into small florets
- 1 - 540 ml can of white kidney beans also know as cannellini beans
- 1 - 400 ml can of unsweetened coconut milk
- 900 ml low sodium vegetable broth 4 cups
- 2 bunches of any type of greens washed and cut (kale, bok choy, collards, turnip greens, etc.)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot heat coconut oil and sauté onions and curry powder until the onions are soft (about 2-3 minutes).
- Add the vegetables, beans, and coconut milk. Stir to combine. Bring to simmer and add the vegetable broth. Simmer until the sweet potatoes are tender (about 15 minutes).
- Add the greens, then season with salt and pepper.
- Serve with brown rice. Garnish with basil.
Notes
Even better the next day for leftovers and lunches