Coconut Curry Veggies

coconut curry veggies recipe coconut curry vegetable

I love making this quick and simple dish because it’s packed with tons of fiber, flavor and a good amount of protein from the beans. The spices provide multiple anti-inflammatory benefits and are super healing. I always feel nourished and full after this yummy dish and hope you enjoy making it and eating it as much as I do! 😉

 

Ingredients

  • 3 cloves garlic
  • 3 scallions
  • 2 cups broccoli florets
  • 3 carrots
  • 1 fennel bulb
  • 1 can sodium free buttered beans
  • 1 can coconut milk (Option to use the Light version but I find it a bit too watery)
  • 2-3 Tbsp coconut oil (you may opt to use grape seed oil instead)
  • 1/2 tsp Himalayan salt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • zest and juice of 1 lemon
  • handful of cilantro

 

Directions

 

Chop scallions, slice the garlic and set aside in bowl.

 

Peel carrots and slice on an angle. Try to have even slices so they cook evenly.

 

Cut tips of fennel fronds and slice fennel in half. Remove the tough center and fibrous outer layer. Slice fennel into about a 1/4” thick slices.

 

Slice cherry tomatoes in half and set aside.

 

Open the can of beans into a strainer and run under cold water. Set aside.

 

You can either buy broccoli florets ready or a head of broccoli to prepare your own. If you prefer you can peel the stem and slice to I corporate into the dish. They can be a bit too fibrous and need to be cooked slightly longer to soften.

 

Heat large cast iron skillet to medium to high and add the coconut oil. Wait a few minutes until oil heats up and add the scallions and garlic. Sauté 2-3 minutes. Add carrots, broccoli florets, cherry tomatoes and fennel. Stir veggies and add together and all the spices. Add the beans and coconut milk. Add zest and juice of the lemon. I find that the lemon zest and juice bring the flavors together really well.Stir the veggies and cover skillet with lid.

 

Turn down the heat to medium-low and allow to simmer until desired texture, about 20 minutes. I personally enjoy them on the softer side as they are easier to digest and not as fibrous. However if you prefer more crunch that works well too.

 

Chop cilantro and sprinkle as garnish on top after veggies are cooked.

 

Happy and Healthy Cravings! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *