Root Vegetable Coconut Curry

Curry is a popular dish in many cultures and can vary widely in ingredients and flavors. It is often associated with Indian cuisine, but curries can be found in Thai, Malaysian, and other Asian cuisines as well.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Root Vegetable Coconut Curry

Cooking Method: Saute, Simmer Cuisine: Asian, Indian Courses: Lunch, Main Dish, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 1 inch Ginger
• 2 medium Carrot
• 2 medium Potato
• 1 medium Sweet potato
• 1 can Coconut milk
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoon Coconut oil
• 2 tablespoon Fresh cilantro

Instructions

1. Heat coconut oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
2. Add curry powder, turmeric powder, and cayenne pepper. Stir well.
3. Add chopped carrots, potatoes, and sweet potatoes. Stir to coat with spices.
4. Pour in coconut milk and add salt. Stir well.
5. Bring the mixture to a boil, then reduce heat and simmer for 25 minutes or until vegetables are tender.
6. Serve the curry over steamed rice or with naan bread.
7. Garnish with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.