Root Vegetable Coconut Curry
Ingredients
- 2 cups Roughly Chopped Yellow Onion ⓘ
- 3 cloves Garlic, Peeled ⓘ
- 1 whole 2 Inch Long Piece Fresh Ginger, Peeled And Roughly Chopped ⓘ
- 3 Tablespoons Coconut Oil
- 1 Tablespoon Garam Masala ⓘ
- 2 teaspoons Ground Cumin ⓘ
- 1 whole Serrano Pepper, Seeded And Roughly Chopped ⓘ
- 2 Tablespoons Tomato Paste ⓘ
- 3 cups Vegetable Stock ⓘ
- 2 teaspoons Agave Nectar
- 1 teaspoon Finely Grated Lime Zest ⓘ
- 2 Tablespoons Fresh Lime Juice ⓘ
- 2 whole Cardamom Pods ⓘ
- 2 whole Large Sweet Potatoes, Peeled And Cubed 1 Inch ⓘ
- 2 whole Large Carrots, Peeled And Cut Into 1/2 Inch Pieces ⓘ
- 1 can (15 Oz. Size) Diced Tomatoes, With Liquid ⓘ
- 1 teaspoon Kosher Or Sea Salt (plus More For Final Seasoning) ⓘ
- 3 pinches Ground Black Pepper ⓘ
- 1 cup Full-fat Coconut Milk ⓘ
Instructions
- In a food processor, puree onion, garlic, ginger, oil, garam masala, cumin, and serrano pepper until a paste forms.
- Heat a dry, medium Dutch oven (about 4 quarts) over medium heat.
- Add the onion paste and cook 10 minutes, stirring occasionally, until fragrant and sticking slightly to the pan.
- Add tomato paste and cook 5 more minutes, stirring frequently, until beginning to darken.
- Add stock, agave, lime zest and juice, and cardamom.
- Raise heat to bring to a boil, then reduce heat to simmer for 10 minutes, stirring occasionally.
- To the simmering sauce, add sweet potatoes, carrots, tomatoes, a teaspoon of salt, and plenty of black pepper.
- Bring to a boil, then reduce heat and simmer, covered, about 30 minutes, until potatoes are tender.
- Add coconut milk and simmer about 5 minutes, uncovered, until slightly thickened.
- Stir in baby spinach and cook until wilted.
- Remove from heat and add lime juice, plus salt and pepper to taste.
- Serve with rice, topped with chopped cilantro and sliced scallions.
- The curry can also be served without rice as more of a stew, to keep carbs down.
- Notes: 1.
- To make most of the curry sauce ahead, finish simmering after adding stock, sugar, lime, and cardamom.
- Cool and refrigerate.
- To finish the curry, bring sauce to a simmer and proceed with the recipe (add the potatoes, etc.).
- 2.
- Recipe is vegan and gluten free, as written.
Nutrition & Diet Analysis (per serving)
1021
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).