1 hour ago
✨ “Creamy Coconut Curry ~ GF, V, SF
1 hr 15 mins
1-2 tsp coconut oil (optional) extra virgin
2 brown onion, diced
5 garlic cloves, minced
1-2 tbsp fresh ginger, peeled and grated
3 med-large diced carrots peeled or organic
6 med-large peeled potatoes organic
1 cup garden peas frozen
1 400 ml can coconut milk bpa-free
400 g can diced tomato bpa-free, organic
3 tbsp curry powder
1/4 tsp garam masala
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cinnamon
3 pinch ground celery seed
1 tsp coconut sugar
3-4 tbsp coconut aminos
1 tsp potato starch (optional)
1 tsp sea salt
1/2 cup fresh coriander/cilantro organic
sea salt & pepper to serve
Steam the potatoes for 10-15 minutes. (Alternately, you can use a mix of potato, sweet potato and pumpkin/butternut squash. Winter squash will make this recipe even creamier.)
Meanwhile, mix the curry powder, garam masala, garlic powder, onion powder, ground cinnamon, celery seed, coconut sugar and salt in a small bowl and set aside.
Heat oil in a large saucepan over medium heat. Cook onion, garlic, fresh ginger and carrot, stirring until softened.
Stir in the partially steamed potato with the spice mix, stirring frequently to coat.
Add the coconut milk, diced tomatoes and coconut aminos and bring to a boil. If the mixture is too runny, add a heaped teaspoon of potato starch.
Reduce heat and simmer, covered, for 20 minutes.
Stir in the frozen garden peas and simmer, covered, for another 10 minutes.
Serve sprinkled with the fresh coriander/cilantro and lime juice and season with sea salt, if desired.”
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