Curry stands as one of our favorite ways to pump up the flavor profile of our vegetables. The smoky, spicy goodness of curry does wonders on veggies (like 0chra) that you might not like, but know to be healthy. As squash and potatoes are at their prime right now, this is a great recipe to tackle as the sun dips deeper into autumn.
- Prep Time:15m
- Cook Time:45m
- Total Time:1h
- Serves: 4 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 tbsp. olive oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tsp. minced fresh ginger
- 3 tbsp. curry powder
- 1 (15oz.) can crushed tomatoes
- 1 (15oz) can whole coconut milk
- juice and zest from 1/2 lime
- pinch of sea salt
- 4 c sweet potato, cubed
- 2 c cooked brown rice, for serving
- 2 tsp. coconut oil
- 1/2 c raw cashews, chopped
Toppings
- Scallions, diced
- Cilantro, chopped
- Lime wedges
Instructions
- Warm the olive oil in a large pot over medium heat and then add the onion. Cook for about 4 minutes or so, until the onions are translucent.
- Sir in the minced garlic and ginger and cook for an additional minute. Season with curry powder and stir to coat the ingredients.
- Add in the crushed tomatoes, coconut milk, the zest and juice from the lime, and a hefty pinch of sea salt. Stir to combine.
- Bring to a boil, add the sweet potatoes and green beans, and then reduce to the heat to low. Cover the pot and simmer for about 25-30 minutes, stirring occasionally.
- While the curry is simmering, heat coconut oil over medium heat in a smaller pan. Add in the cashews and toast, shaking the pan constantly to evenly brown the cashews. Remove from heat and allow the cashews to cool.
- Serve curry on top of some cooked brown rice and top with the toasted cashews, scallions, cilantro, and lime wedges.
