I hope everyone had an amazing weekend! The few days I spent in Denver were fabulous thanks to the best fall weather, delicious coffee and good friends. I woke up on Friday morning and went on a run in the 60 degree sunshine and was in heaven! You forget how much easier it is to run when it isn’t humid, but you also forget how hard it is to run in the mile high city. Hellooo lungs!
One thing I miss about Denver are the walk-able coffee shops I had close to my house. The local charm is my favorite and the coffee is yum yum yum.
Speaking of yum, this curry is fab and I am so excited to share this simple recipe with you today. The simplicity and comforting flavors make this dish perfect for a Monday when you just need to relax after work, watch your shows and eat a quick dinner. I made it on Thursday before leaving so Mitch would have something to snack on all weekend and he loved it. I love this curry because it’s packed with healthy vegetables and fills you up without using any animal protein. It’s perfect if you are trying to incorporate more veggies into your life. It’s especially perfect if you are trying to eat less meat – especially on Meatless Monday!
Curry is versatile and perfect for the days when you have a fridge full of veggies you thought you would eat and never did. This is pretty much exactly how I came up with this recipe. I decided to add just about everything I had in my fridge and ended up with sweet potatoes, zucchini, yellow squash, green beans, mushrooms, onions, peppers and frozen peas (my favorite part). You can get creative with curry so use what you have on hand! This recipe is also perfect as leftovers and would be great for lunches throughout the week. Enjoy this healthy comfort food:)
- 1 sweet potato - chopped
- 2 yellow summer squash - chopped
- 2 zucchini - chopped
- 4 carrots - chopped
- 3 c green beans - chopped
- 1 onion - chopped
- 1-2 cups mushrooms - chopped
- 1 green pepper - chopped
- 3 cloves garlic - minced
- 1 can full fat coconut milk
- 2 tbsp coconut oil
- 2 - 3 cups low sodium veggie broth (depending on how thick or thin you like your curry)
- 1 1/2 c frozen peas
- 2 tbsp yellow curry powder
- 1/2 tsp coconut sugar
- 1/2 tsp cayenne pepper
- 2 tsp salt or to taste
- 1/2 tsp pepper
- Chop all of your vegetables, separating them into the below 3 piles
- carrot and onion
- sweet potato, zucchini, squash, green beans and green pepper
- mushrooms and garlic
- Preheat a large stock pot on medium heat
- Add your coconut oil and allow to melt
- Add the carrot and onion and 1 tsp of salt and 1/2 tsp of pepper to your pot and cook for about 5 minutes
- Add the sweet potato, green pepper, zucchini, summer squash and green beans and the second tsp of salt and saute for about 5 minutes until the veggies begin to soften
- Add the mushrooms and garlic and saute for another 2 minutes
- If any of your veggies begin to stick, add a cup of your veggie broth
- Add the spices, peas, veggie broth and coconut milk and stir to combine
- Bring to a boil then allow to simmer
- You don't want to simmer the curry for too long or else the vegetables will lose their texture and become mushy - use your best judgement on this! I simmered mine for an additional 10 minutes, but this will depend on how long it takes your veggies to cook.
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