30 Mins vegetarian curry with roasted veggies and coconut yogurt #vegetarian #healthy #detox #hormonebalance #curry | TheAwesomeGreen.com
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Vegetarian Curry with Roasted Vegetables

Richly flavored and loaded with vegetables, this curry is a comforting meal with healing properties - reduces inflammation, relief PMS and helps the natural detoxification.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dinner
Cuisine: Vegan
Servings: 3
Author: The Awesome Green

Ingredients

  • 2 potatoes peeled and cut into medium-sized cubes
  • 1 small cauliflower cut into florets
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 yellow onion finely diced
  • 2 tsp curry powder
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 1 tsp turmeric powder
  • 1 tbsp grated ginger
  • 2 garlic cloves chopped
  • 1 can diced tomatoes
  • 1/4 cup full fat coconut milk
  • 1 tsp chili flakes
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 tsp coconut sugar
  • 2 tbsp lemon juice freshly squeezed
  • Fresh parsley mint leaves, to garnish
  • Optional coconut yogurt, to serve

Instructions

  • Heat the oven to 175C/346F.
  • Add the potato cubes into medium pot, cover with water and bring to boil over medium heat.
  • Reduce the heat to low and simmer for 5 mins, then drain.
  • Line a baking sheet with parchment paper and add the potatoes, cauliflower florets, 1 tsp curry powder, chili flakes, drizzle with olive oil and toss to coat evenly.
  • Roast for 30 minutes, then add the peas and green beans, toss to combine and roast for 7 more minutes.
  • Meanwhile, prepare the sauce.
  • Add 1 tsp oil into a cast-iron skillet, add the onion and cook for 2 minutes over medium heat, stirring frequently, until translucent.
  • Add the garlic, ginger and the rest of spices, and cook for 2 minutes over low heat.
  • Add the diced tomatoes with their juices, coconut milk, coconut sugar, and mix to combine.
  • Bring to boil over medium heat, then simmer for seven minutes over low heat.
  • Add the lemon juice, mix and remove from the heat.
  • Divide the sauce into serving bowls, top with roasted veggies, garnish with fresh parsley and mint, and serve warm with coconut yogurt.

Notes