The Wonky Veg Curry

Thu, 16 January 2020

The Wonky Veg Curry

This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30 Approved.

Ingredients:

• 2 red onions, finely sliced
• 2 bell peppers, finely sliced
• 2 cloves of garlic, minced
• 1/2 red chili, finely sliced
• 1 tbsp ground turmeric
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 aubergine, cubed
• 2 small or one large sweet potato, peeled and cubed
• 1/2 a cauliflower, separated into florets
• 1 x 400g can of coconut milk
• 1/4 cup crunchy almond butter
• Coconut oil

Method:

In a large wok heat 1 tbsp of coconut oil and sauté the onions for 2-3 minutes.

Add in the spices and mix until the onions are nice and coated, then add in 1/4 cup of water to create the curry paste.

After about 1-2 minutes, when the onions have started to become translucent add in the garlic and chili.

Allow the onions and spices to cook for 2-3 minutes before adding the aubergine.

Once the aubergine has started to soften add in the rest of the vegetables and mix thoroughly.

Give everything a good stir and add in the coconut milk, stirring again until it has fully combined, followed by the almond butter

Allow the mixture to come to a gentle boil (you want it to start to bubble slightly around the edges) before reducing the heat and simmering for 8-10 minutes, stirring occasionally, until the vegetables are nice and soft and the sauce is rich and creamy.

Serve and enjoy!