Coconut Veggie Curry
I am a big fan of one pot meals. Spaghetti, chili, curry, stews, love love love. This is one of my go to dishes when I have vegetables I need to use. It changes all the time but the base stays the same, it includes chickpeas and coconut milk. Simplest thing ever to make. I don’t eat my food spicy, ever, so my version is mild. Of course if you like it spicy you can change the curry powder you use.
Ingredients
- 1 tbsp. Coconut oil
- 1 Medium Onion (Chopped)
- 2 Garlic cloves
- 1 1/2 cup Butternut Squash (Cut in bite size pieces)
- 1 1/2 cup Cauliflower (Cut in bite size pieces)
- 1 1/2 cup Carrots (Sliced)
- 1 can Chickpeas
- 3 tbsp. Yellow curry powder (Or to taste)
- 1 can Coconut Milk
Instructions
- Heat coconut oil in a skillet over medium heat. Saute onion until and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Add the rest of the vegetables and saute for another few minutes or until vegetables are slightly coloured.
- Add the chickpeas, curry powder and coconut milk. Stir to combine and cooked, covered on a simmer for about 20 minutes. The vegetables should be soft but not falling apart.
- Serve with rice, quinoa or just by itself!