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VEGAN YELLOW CURRY
Gluten Free | Vegan | Refined Sugar Free
INGREDIENTS
CURRY
1 ONION, DICED
1 SMALL SWEET POTATO, PEELED AND DICED
1/2 CAPSICUM, DICED
1 ZUCCHINI, CUT INTO 1/4
1 SMALL HEAD OF BROCCOLI
1 TBLSP COCONUT OIL
1 1/2 TBLSP YELLOW CURRY PASTE
1 CUP H2O (KANGEN 9.0)
1/2 TIN COCONUT CREAM
3 TSP CHICKEN STOCK POWDER
1/2 TBLSP GF SOY SAUCE
2 TBLSP PURE MAPLE SYRUP
OTHER
RICE OR QUINOA (I PREFER QUINOA, ITS GENTLER ON MY STOMACH)
CORIANDER FOR SERVING
CHOPPED NUTS FOR SERVING
METHOD
STEP ONE heat coconut oil on a medium heat in large saucepan. add onion and cook until translucent. add potato, carrot and mix well until all covered in onion.
STEP TWO in a small bowl, combine chicken stock and h2o until dissolved. add to potato mixture and bring to the boil. cover mixture and allow to sit for 10 minutes or until you can easily poke a fork through. add remaining vegetable and stir well.
STEP THREE stir in curry paste, soy sauce and maple syrup. when well combined, add coconut cream and all to simmer for 30 minutes. this will allow for the ingridents to fully soak in all the tasty goodness of the curry sauce. stir occasionally.
STEP FOUR serve with quinoa and top with coriander and cashew nuts for some crunch.