This recipe is adapted from a few online versions and frankly, I didn't think it was going to be as delicious. Now its my go-to healthy vegetable curry recipe. It's easy to make, yet packs a punch of flavour from the turmeric, ginger, garlic combo and other delicious spices. This is great when you are feeling 'under the weather' as these warming immune boosting herbs and spices work their magic. Hearty & soul nourishing.
Basically, the herbs in this recipe should be a staple in the cupboard. I am personally, going to make a big batch of the dried herbs and label it " quick curry veggie", so on those days/nights when time is of essence, all I have to do is add them all in. The original recipe called for fresh ginger but for some random reason I didn't have any fresh left, so I substituted for dried. Always use fresh when possible.
½ teaspoon grated fresh ginger
½ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon cardamom
1 teaspoon sea salt
This dried herb combination is the base of most curries I have seen.
Veggies & other things.
Broccoli or Cauliflower or both
3 red Thai Chiles, or 1 serrano, or 1/2 jalapeño (thinly sliced) - Chile is a personal thing.
3 -4 cloves of Garlic
1 can organic coconut milk (full cream)
Fresh lime. (if you can grow a lime tree even in a pot somewhere, it is well worth it).
With the veggies you can keep it simple or add as many root veggies as you like. Just consider the fluid content first and add a bit extra accordingly. For this one I used a small sweet potato, 4 small carrots, 1 onion and some left over pumpkin. If anything the pumpkin is most important veggie in this recipe, because it provides extra extra sweetness to the meal and always goes well with curry. Add the green/white soft veggies in much later eg/ Some broccoli, cauliflower or spinach would be ideal.
Heat the oil in a large pot oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
Add the sweet potato, carrots, pumpkin & chilies into the pot, stir, and cook for 5 minutes.
Stir in the dried herbs and stir to cover the veggies. Then add the coconut milk and simmer for 20mins or until the vegetables are tender. I often put a splash more water in from the coconut tin to get the excess coconut juice.
Stir in the softer veggies on top popping the lid back on the pot so they sort of steam. Mix though when you feel like the veggies are soft enough.
Add lime juice and serve. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side. I also added some extra coconut yoghurt and you can also add in some ferments if that's your fancy.
Enjoy this easy curry, your body and microbiome will love it.