Vegetable Curry

Vegetable Curry

  • Serves: 6
  • Prep Time: 00:20
  • Cooking Time: 00:35
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A delicious and tasty Vegetable Curry that the whole family will love. Dress it up with sliced hard boiled egg, spring onions, coriander leaves, fresh chilli and cashews. Yum yum!!

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 Tbsp coconut oil
  • 2 onion(s), diced
  • 1/2 bunch coriander, chop 1 Tbsp of stems to cook & keep leaves for garnish
  • 1 Tbsp lemon zest
  • 3 tsp garlic, minced
  • 3 tsp ginger, minced or finely grated
  • 1 Tbsp ground cumin
  • 1 Tbsp ground turmeric
  • 1 Tbsp ground coriander
  • 2 tsp paprika
  • 1/4 - 1/2 tsp cayenne, to taste
  • 800g sweet potato, chopped into 2.5cm cubes
  • 1 lge parsnip(s), diced
  • 3 - 4 cups chicken broth/stock, or vegetable
  • 1/2 sml cauliflower, chopped into small florettes
  • 200g green runner beans, trimmed and cut into 2.5cm pieces
  • 1 zucchini, chopped
  • 230g can water chestnuts, drained and sliced
  • 1 cup/250ml coconut cream
  • Juice from 1 lemon(s)
  • 2 tsp pink Himalayan salt, or sea salt
  • 200g grape or cherry tomato(es), halved
  • 3 lge leaves kale, strip leaves from the stems and tear into small pieces
  • ACCOMPANIMENTS and GARNISH:
  • 3 - 4 hard boiled eggs, sliced
  • 2 - 3 spring onions, thinly sliced
  • Coriander leaves, chopped
  • Red chilli, thinly sliced
  • Cashews, roughly chopped

Directions

Heat a large heavy based saucepan on medium.

Add the coconut oil and onions. Cook, stirring for 3 - 4 minutes. Add the chopped coriander stems, lemon zest, garlic and ginger. Cook, stirring for 1 minute.

Add the ground spices: cumin, turmeric, coriander, paprika and cayenne. Stir spices into the onion mixture until fragrant. Add the sweet potato and parsnip, stir to coat in the onion and spice mixture. Add the stock and increase the heat, bring to a boil. Cover and reduce to medium - low heat and cook for 5 - 6 minutes.

Add the cauliflower, green beans and zucchini. Cook for 8 minutes or until the vegetables are tender.

Add the water chestnuts, coconut cream, lemon juice and salt. Keep uncovered and bring back to a simmer. Add the tomatoes and torn kale leaves, simmer for 2 - 3 minutes until the kale has wilted.

Serve in individual bowls topped with egg, spring onions, coriander leaves, chilli and cashews.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

cumin

Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

turmeric

Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

paprika

Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from iherb.com). Paprika is a nightshade.

cayenne

Cayenne pepper is a powdered form of red hot chili pepper, cultivated from the capsicum family (a nightshade vegetable). Cayenne pepper is high in vitamin A, it also contains vitamins B6, E and C, riboflavin, potassium and manganese. Cayenne can speed up the metabolism due to the high amounts of capsaicin.

sweet potato

Sweet potatoes are a nutrient-dense root vegetable, naturally sweet and high in fibre. They are a rich source of beta carotene (vitamin A), on average one medium sweet potato provides more than 100% of the Recommended Dietary Intake (RDI) for vitamin C. Also high in vitamin E and potassium. Store in a cool place but not in the fridge.

parsnip(s)

Parsnip is a root vegetable closely related to the carrot and grown as an annual. It has a sweet flavour, delicious in stews and soups, roasts well and I enjoy them cut into fries or chips and cooked in coconut oil. Parsnips are high in vitamins and minerals, especially potassium and also contain both soluble and insoluble dietary fibre. Choose firm parsnips with light coloured skin in season.

chicken broth/stock

Making home made chicken broth is a great way to heal Leaky Gut and excellent to drink when unwell. Traditionally broth was made just from bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. By using a slow cooker, making your own broth/stock is so easy. As soon as a roast chicken is eaten, all the bones go into the fridge or frozen ready for the next batch of broth. If purchasing store bought stocks, read the labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. Chicken broth recipe is on page 295 of The JOYful Table cookbook. Freeze ice block trays filled with chicken broth for when a small amount is required for a recipe.

cauliflower

Cauliflower is one of the cruciferous vegetables that should be eaten on a regular basis, as it has huge health benefits. One cup of cooked cauliflower provides you with 73% of your DRI of vitamin C, it's also a good source of vitamin K. You will find several dozen studies linking cauliflower to cancer prevention.

green runner beans

Green runner beans are also know as string beans or green beans. This variety of green beans are mostly plant matter (the pod), with only tiny, immature seeds. They are eaten all around the world and can be purchased fresh, frozen or canned. The fibre content in green beans is very high and because of their rich green colour they provide us with chlorophyll. They are a good source of vitamin K and manganese.

zucchini

A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.

water chestnuts

Chinese water chestnuts are a vegetable (not a nut), grown in marshlands. They are unusual among vegetables because they remain crisp after being cooked or canned. This gives a great contrast when mixed with other cooked vegetables. They are a good source of dietary fibre, riboflavin, vitamin B6, potassium, copper and manganese.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

lemon(s)

The lemon is a citrus fruit which makes it high in vitamin C. Lemons have a distinctive sour taste which makes it a key ingredient in drinks and foods. The pulp and rind (zest) are also used in cooking and baking.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

tomato(es)

The tomato is a fruit but is much lower in sugar content than other fruits so it is typically eaten raw in salads and cooked in many dish and sauces from around the world. The tomato belongs to the nightshade family. Tomatoes contain carotene lycopene, one of the most powerful natural antioxidants.

kale

Kale is in the cabbage family but doesn't form a head like regular cabbage. English curly leaf kale is only one of the many varieties but is the most common sold locally here in Australia. Kale is an excellent source of vitamin K and rich in vitamin A, C, B6, folate and manganese. Kale is a good source of thiamin, riboflavin, vitamin E, iron, calcium, potassium and phosphorus.

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