Hearty Vegetable Curry Recipe

5 from 1 vote

Enjoy a Paleo and vegetarian friendly side dish with this curry, chock full of healthy vegetables.

Course Appetizer, Side Dish

Cuisine American

Keyword curry, vegetable

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 319kcal

Cost 6

Heat the cooking fat in a skillet over medium-high heat.
Cooking fat
Add the onion and cook until soft, about 2 minutes.
1 onion
Reduce heat and add the garlic and ginger; cook another 2 minutes.
4 garlic cloves, 1 thumb-size piece of fresh ginger
Add the tomato paste and spices; toss everything until well blended and cook until fragrant (about 2 minutes).
2 tbsp. tomato paste
Add the cauliflower, broccoli, and sweet potatoes; cook for 4 to 5 minutes.
1 cauliflower, 1 broccoli head, 2 sweet potatoes
Pour in the broth and coconut milk; season with salt and pepper to taste; bring to a light boil.
1 cup coconut milk, Sea salt and freshly ground black pepper
Add the grape tomatoes, cover, and simmer for 15 to 20 minutes or until the vegetables are soft.
1 cup grape tomatoes
Stir in the lime juice and lime zest and cook an additional 2 to 3 minutes, mixing well.
Juice and zest 1 lime
Add the spinach and cook until wilted (2 to 3 minutes).
4 cups baby spinach
Adjust the seasoning as needed, and serve garnished with cilantro.
1 tbsp. ground coriander, 1 tsp. ground cumin, 1 tsp. ground turmeric, ½ tsp. cayenne, Fresh cilantro, Sea salt and freshly ground black pepper, 2 cups vegetable stock