Vegetable Curry

Time: 40 minutes Serving: 4 persons

Ingredients

• Extra virgin olive oil – This ingredient is optional (you can replace it with some water or vegetable stock).

• Garlic

• Onion

• Ginger root – Feel free to replace with some ground ginger instead, if you want.

• Zucchini.

• Cauliflower.

• Curry powder.

• Ground cumin.

• Turmeric powder.

• Ground coriander – This spice is optional.

• Salt – I prefer Himalayan pink salt.

• Ground black pepper – Fresh ground black pepper is my favourite but you may use other.

• Red pepper flakes – This depends on how spicy you like your food. Feel free to use other spices of your choice. This ingredient is optional.

• Sweet potatoes – Regular potatoes are also a good choice.

• Tomato paste – You can also use some tomato sauce, crushed tomatoes or even fresh tomatoes. If you use fresh tomatoes, just chop them and cook them with the other veggies.

• Full fat coconut milk– or unsweetened coconut milk

• Vegetable stock or water – Stock will give a better taste.

• Baby spinach – or kale.

• Lemon or lime juice – Optional

• Coconut flour– it is optional but will provide that creamy effect to your dish.

Instructions

1. Add the oil to a large pot and when it’s hot, add the garlic, onion and ginger. Cook over medium-high heat for 5 minutes, stirring occasionally. If you don’t eat oil, just use some water or vegetable stock instead.

2. Add the zucchini and cauliflower and cook for 5 minutes, stirring occasionally.

3. Add the spices (curry powder, ground cumin, turmeric powder, ground coriander, salt, ground black pepper and red pepper flakes), stir and cook for 1-2 minutes, stirring frequently.

4. Add the sweet potatoes, tomato paste, coconut milk and vegetable stock, stir and bring to a boil, then simmer partially covered for 15 minutes or until the sweet potatoes are tender.

5. Add the baby spinach, stir and cook for 2-3 minutes, uncovered.

6. Remove from the stove, add the lemon juice and coconut flour, stir and let stand for 5 minutes before serving.

7. Serve immediately or keep leftovers in the fridge in an airtight container for 5-7 days