{RECIPE} Quick & Easy Veggie Curry
As I continue my journey in the elimination phase of the Autoimmune Protocol, I’ve had to rely on some creativity to get some of the flavors that I love. Here is a basic curry that is packed with veggies and can be adapted in so many ways… use whichever vegetables you have on hand (great for a fridge cleanout!!) and add meat or seafood, if you desire.
A few notes: I always keep this Lemongrass Turmeric Paste in the fridge. I found it at my local Whole Foods, but you can also look for it or something similar at a local Asian or health food market or buy it online. This paste is great for those following AIP or who are sensitive to nightshades and spicy foods. Feel free to use whatever curry paste you like here. I also strongly recommend that you do not peel your veggies. This will provide texture as well as maximum nutrient value.
Quick & Easy Veggie Curry
Ingredients
- 1-2 Tbsp coconut oil
- 1 small onion, chopped
- 1 Tbsp minced garlic
- 2 Tbsp Lemongrass Turmeric paste (see notes)
- 4 carrots, chopped
- 4 medium sweet potatoes, quartered and chopped
- 1 Tbsp coconut aminos
- 1 can full-fat coconut milk
- 1 lb shiitake mushrooms, chopped
- 3 bunches bok choy, bottoms and leaves chopped and separated
- 2 zucchini, quartered and chopped
- 1/2 can hearts of palm (sustainably sourced, if possible)
- sea salt, to taste
Instructions
- In a large lidded skillet, melt the coconut oil over medium heat. Add chopped onions, cooking for 2-3 minutes until softened. Add garlic and cook another minute before adding the curry paste. Stir to mix paste with garlic and onions.
- Add carrots, sweet potatoes and coconut aminos to skillet, and let cook for 2 minutes. Add coconut milk and cover. Let steam for 5 minutes before adding the white bok choy stems, zucchini and mushrooms. Cover, checking every couple of minutes to see if the carrots and sweet potatoes have softened. Add the hearts of palm and bok choy greens and continue simmer until all veggies are softened and bright. Season with salt to taste.
- Serve with riced cauliflower (AIP)or jasmine rice.
