Sometimes my body just wants to load up on vegetables, and I mean, a lot of them. One way to satisfy that need is with my super simple veggie curry. It's loaded with colorful veggies, peanut buttery (or almond buttery), creamy and after week of grilling every night, it was the perfect go to. This dish can be served over rice, quinoa, cauliflower rice, and if you haven't gotten enough veggies, you can always serve it over zoodles.
- Prep time: 10-15 minutes
- Cooking time 15 minutes
- Serves 4
For peanut sauce:
- 1/4 tsp ground coriander
- 1 inch knob minced ginger (i use a lemon zester)
- 1 tbsp fresh chopped cilantro
- zest of 1/2 lime
- 1 can full fat coconut milk
- 2 tbsp peanut butter or almond butter
- 1-2 tbsp maple syrup
- 1/2 tsp lime juice
- 2 tbsp coconut oil or coconut butter
- 2 minced garlic cloves
- 1 large summer squash or 2 small cut into roughly 2" strips
- 1 large zucchini or 2 small cut into roughly 2" strips
- 3 carrots cut into 2" strips
- 1 red bell pepper thinly sliced
- 8 small white mushrooms sliced
- handful of green beans trimmed and cut in half
- chopped peanuts or almonds (if strictly paleo)
- additional cilantro for garnish
Serve with suggestions:
- rice (In a strainer rinse 1 cup of rice under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)
- quinoa (In a strainer rinse 1 cup of quinoa under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)
- zoodles (for strictly paleo) (Follow directions of whatever equipment you have)
- cauliflower rice (for strictly paleo) (cut cauliflower in half, then cut off all florets and further into small pieces getting rid of hard stems, add to food processor and pulse until you have rice like consistency. In a preheated frying pan, add 1 tbsp ghee, add caulirice and cook stirring for 2 minutes. Place lid on top and cook for another 6-8 minutes stirring occasionally) Done!
- large dutchoven or other heavy pan
Decide if you're going to have this curry on its own or use one of the serve with suggestions and make it ahead of time.
Add all the ingredients under sauce to a blender and blend until smooth. Set aside.
Slice all the veggies. Heat dutch oven on medium heat and add coconut oil or coconut butter along with garlic. Cook stirring continuously for 30 seconds until fragrant but not brown. Add all the veggies and give a good stir from time to time. Cook veggies for about 8 minutes.
Add sauce and continue cooking for another 5 minutes. I like my veggies to still have a bite, but if you prefer to cook them longer, do so, just give a taste from time to time.
Like with all recipes, they can be customized, so if you want to add more maple syrup for a sweeter taste go for it, if you want to add more lime for a tangier taste that's good too. It's all about flexibility and going with your own taste.
To assemble, layer over rice, quinoa, zoodles or cauliflower rice. This is entirely up to you.
I used rice.