Vegan Coconut Curry in as Little as 30 Minutes!
An easy, belly-warming curry chockfull of amazing nutrients your
body will thank you for.
body will thank you for.
Servings: 6
Calories: 263kcal
Ingredients
- 2 tablespoons extra-virgin olive oil sub coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 large sweet potato chopped
- 2 cups broccoli florets Use whatever veggies you have on hand!
- 4 teaspoons curry powder or curry spices
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 canned coconut milk canned
- 2 tablespoons water
- 1 15 ounce can diced tomatoes
Instructions
- Heat a large saucepan and add olive oil or coconut oil
- Add diced onion and garlic. Cook for about a minute.
- Add in potato, veggies, curry powder, and salt and pepper. Stir frequently until everything is softened.
- Add in coconut milk and water, and cook for another 10-15 minutes.
- Add in canned tomatoes last, and allow them to cook for a remaining 5 minutes. Turn stove off and allow curry to cool. Serve over rice or quinoa.
Notes
Serve this curry over warm rice or quinoa. Also, feel free to use whatever veggies you have on hand- frozen peas, frozen corn, zucchini, bell peppers, broccoli make amazing options!
Nutrition
Calories: 263kcal | Carbohydrates: 19g | Protein: 4g | Fat: 21g | Saturated Fat: 15g | Sodium: 334mg | Potassium: 574mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5626IU | Vitamin C: 38mg | Calcium: 70mg | Iron: 3mg |
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12