My sister and I LOVE curries for dinner. One of the biggest reasons is you can add so many vegetables in one dish and there are so many choices. This makes for a healthy, nutrient dense meal that not only tastes good, but is good for you. Topped over our favorite coconut rice, this curry dish is creamy, flavorful, and satisfying, especially on those chilly fall nights.
Prep time: 30 minutes Serves: 3-4
1 can of low-sodium chickpeas
2 large carrots
1 cup green peas
1 medium tomato
1/2 cup red bell pepper
1 cup fresh chopped broccoli
1 1/2 cup fresh chopped cauliflower
3 tbsp of no-salt added tomato paste
1 cup coconut milk (or 1/2 cup coconut cream)
1 garlic clove
4 tbsp chopped onion
1 tbsp coconut sugar (optional, or use 1/2 for less sweet)
Indian spices to taste
1 cup rice
1 and 1/2 cups water
1/2 coconut milk
2 tbsp coconut flakes
1. Bring half water and half coconut milk to boil in a pan. Pour in the rice and cover, setting the burner to medium and letting the rice cook for about 20 minutes, or until the liquid is absorbed. Add coconut flakes and stir them in.
2. While the rice cooks, chop/prepare all vegetables and set aside. Using a cooking pan, sautee the onions and garlic in 1 tablespoon of coconut oil or substitute water for oil-free option.
3. Using the same cooking pan add all the rest of the ingredients and stir well. You can add more paste/coconut water as needed or preferred. Cover the saucepan and simmer vegetables for 7-10 minuets, or until the veggies are soft and you can pierce the carrots and broccoli stems with a knife.
4. Serve on top of the coconut rice, and enjoy!
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