Curry is definitely a staple in our house. Our children will eat anything flavored with curry spices. This quick curry can easily be whipped up for a weeknight dinner. Try adding cooked garbanzo beans, cubed tofu, or chopped chicken breasts to boost the protein. Use any vegetables you have on hand, just keep in mind the total amounts. You may need to add extra coconut milk, water, and spices to compensate for any additional ingredients. We like to serve it over quinoa with a generous amount of fresh cilantro on top.
Ingredients
1 tablespoons
coconut oil
(or extra virgin olive oil)
1 teaspoons
black mustard seeds
1 teaspoons
cumin seeds
1 tablespoons
curry powder
1 pinches
crushed red pepper flakes
1 cans
coconut milk
1 cups
water
1 tablespoons
roasted cashew butter
1 inches
fresh ginger
peeled and finely grated
3
carrots
peeled and sliced into diagonals
3 small
red potatoes
cut into cubes
¼ pounds
green beans
trimmed and cut in half
1½ cups
chopped
cauliflower
1½ cups
chopped
savoy cabbage
(or napa cabbage)
1 tablespoons
freshly squeezed
lemon juice
1 teaspoons
Herbamare
(or sea salt)
Garnish
½ cups
chopped
cilantro
1 cups
raw cashews
roasted