Now that the days are getting colder, my Vegetable and Sweet Potato Curry will have you going up for seconds. We have served this at dinner parties and on everyday occasions too. I love the bright colors, from the deep orange of the sweet potatoes and carrots to the deep green of the peas. Btw, that’s my Red Lentil Dahl on the left.
INGREDIENTS
1 tablespoon coconut oil
2 medium onions, finely sliced
2 cloves garlic, minced
1 large sweet potato, peeled and cut into 3” large chunks
3 carrots peeled, and sliced into 1” thick rounds
16 oz green peas fresh or frozen
2 leeks, thinly sliced
2 zucchini, thinly sliced
2” piece fresh ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon ground nutmeg
2 cans coconut milk – unsweetened Large handful fresh cilantro, washed and chopped for decoration
2 teaspoons pHlavor or Celtic Salt
HOW TO MAKE
In a casserole dish with a lid, sauté the onions and garlic in the coconut oil, adding the spices after about 3 minutes. Stir constantly so the spices and onions do not brown or burn. Add the carrots, leeks and zucchini and mix well so they get coated with the oil and spices. Add the fresh ginger and a small handful of the fresh coriander and stir well. Add the coconut milk and stir well. Place the lid on the pan and leave to cook for 10 minutes. After 10 minutes, add the sweet potatoes. Replace the lid and leave to cook for a further 10 minutes. Add the peas and cook for 3 minutes or until the sweet potatoes are done. Add salt, sprinkle on the remainder of the fresh coriander and serve immediately.
It is an Outstanding Day!
Fiona, The Cleansing Diva!
PurelyHealthyMe
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