Our vegetable consumption tends to decrease in autumn, as we don’t eat as many fresh vegetables and salads like we do in the summer months. So lately I have been playing around with ways to increase my vegetable consumption and I came up with this delicious and vegetable packed curry recipe. I really enjoy it as a warm breakfast or lunch option! This recipe is also autoimmune friendly (AIP) and vegan (a first for this website!).
Prep Time: 10-15 minutes
Cook Time: 45 minutes
Makes: 4-5 servings
- 1 tbsp coconut oil
- 1 onion, sliced
- 3 carrots or parsnips, chopped
- 3 sticks of celery, chopped
- 1 head of broccoli, chopped
- 1 package of brown mushrooms (around 8oz./225g), chopped
- 1 can of water chestnuts (227mL)
- Optional: chopped kale
- 1/2 can full fat coconut milk
- 1 tbsp turmeric
- 1 tsp red curry powder (skip if AIP)
- 1 tsp sea salt
Heat a large frying pan (that has a lid) on med-low heat and melt the coconut oil into the pan. Slice the onions and add them into the pan and cook until they have become soft. Add in the carrots (or parsnips) and cook for an additional 10 minutes with the pan covered. Add in the celery and cook for another 5 minutes with pan covered (or until celery has softened). Add in the broccoli and cook for an additional 10 minutes with the pan covered until the broccoli has become tender. Remove the lid and add the chopped mushrooms and kale and cook for another few minutes with the lid off stirring frequently. Add the drained water chestnuts, coconut milk, and spices, stir in thoroughly, and simmer for another 5 minutes with the lid on. Serve hot and enjoy!
I hope you enjoy!
Would you add anything extra to this recipe?