Coconut Veggie Curry
This creamy coconut curry is a great dish for any time of the day. This recipe is packed with plant based antioxidants and metabolism revving ingredients.
2 tbsp coconut oil
2 cloves garlic
1 stalk lemongrass cut in large chunks
1 inch knob of ginger
2 tbsp yellow curry powder
1 medium sweet potato
2 medium cauliflower or squash
1 can of coconut milk
a handful of green onions or chives
2 sprigs cilantro
2 tsp of Tamari soy sauce
1/2 cup brown rice
In a small sauce pot, bring the rice & 1 cup of water to boil. Cover the pot & reduce to low heat. Let the rice cook for about 30 minutes then set it aside.
In a medium sauce pot chop & combine the oil, onion, garlic, ginger and curry powder over medium heat. Sauté for 5 mins, stirring frequently.
Add chopped sweet potato and sauté for a few more minutes. Add chopped cauliflower and saute for a few more moments.
Stir in coconut milk + 1/2 cup of water and bring to a simmer. Cook for 10 to 15 minutes. Add salt to taste.
Remove the lemongrass and discard.
Serve & top with cilantro, lime juice, tamari, jalapeno & salt.