Turmeric Coconut Curry
Hello cozy, flavorful curry BLISS!
Not gonna lie, I ate 3 portions of the curry at once. I am BEYOND proud of this recipe. Warm, comforting, beautiful, spiced and satisfying. Great for meal prep, for family dinners, and will be your new favorite plant based dinner! Served with hearts of palm rice make it a perfect option for my gluten free peeps as well! Let’s get our curry on!!!
Ingredients
- 1 packet hearts of palm rice rice of choice
- 1 tbsp avocado oil
- ½ large onion
- 2 garlic cloves minced
- 2 tbsp minced ginger
- 1 large sweet potato peeled and cubed
- 2 medium russet potatoes peeled and cubed
- 2 carrots peeled and cubed
- 1 can chickpeas rinsed and drained
- 1/½ tsp salt
- 1½ tsp ground turmeric
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cardamom
- 1 can coconut milk
- 1 cup veggie broth
- fresh lime for garnish
Instructions
- Prepping all your ingredients and setting aside.
- Add avocado oil to a. Heat the pan, add onion and sauté until slightly softened,add the ginger and garlic.
- Add your spices to the pan and cook until fragrant. Add your sweet potato, potato, and carrot to the pot, along with the coconut milk and broth.
- Bring to the boil, reduce heat and simmer for 5 mins.
- Add your chickpeas and season with salt. Continue to cook for a further 10-15 mins (until the potatoes are fork tender)
- Prepare your palmini rice and serve immediately