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Vegetable Curry

This vibrant and nutritious dish is a celebration of fresh, wholesome ingredients. Watch as we infuse the warmth of turmeric, curry, and coriander into a medley of colorful veggies like bell peppers, zucchini, carrots, mushrooms, and okra. Our aromatic coconut milk sauce, enriched with bone broth, coconut aminos, lime juice, and a touch of serrano pepper, creates a symphony of flavors that will tantalize your taste buds. Elevate your cooking game with this hearty and satisfying meal that's as good for your body as it is for your taste buds!

Serving size

Veggie

Quinoa

Ingredients

Fresh:

1 cup uncooked organic quinoa, soaked & rinsed

1 can full-fat coconut milk

1 onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

8 ounces mushrooms (organic), sliced

2 carrots, diced

4 okra, diced

1 jalapeno or serrano pepper, diced

2.5 cups beef or chicken bone broth

2-inch piece fresh turmeric, grated

1-inch piece fresh ginger, grated

3-4 garlic cloves, minced

Juice from 1 lime

1 tablespoon sunflower seeds (for topping)

Green onion, diced (for topping)

Fresh cilantro, chopped (for topping)

‍Staple

3 tablespoons coconut oill

1 tablespoon coconut aminos

1 tablespoon curry powder

2 teaspoons ground coriander

2 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

_{Organic non-gmo veggies are linked where available}

Serving size

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Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

Heat 2 tablespoons of coconut oil in a skillet over medium heat until melted. Add turmeric, curry powder, and coriander, cooking and stirring for about 2 minutes. Incorporate onions, garlic, and ginger, stirring occasionally until the onion is translucent and the spice mixture becomes dry, roughly 5 to 6 minutes.
Chop bell pepper, zucchini, carrots, okra, and mushrooms if not already done.
Add the prepared vegetables to the skillet, stir, and cook for 5 minutes or until softened.
Pour coconut milk, 1 cup bone broth, coconut aminos, lime juice, salt, pepper, and serrano pepper into the skillet, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 20 minutes to allow the flavors to meld and the sauce to thicken.
For the bone broth quinoa, sauté quinoa in a saucepan for about 1 minute over medium heat to enhance its nutty flavor. Add 1.5 cups of bone broth and a pinch of salt to the pan. Bring to a boil, then lower the heat to a simmer, cover, and cook until the bone broth is absorbed, and the quinoa is tender (approximately 12 to 15 minutes). After cooking, stir in 1 tablespoon of coconut oil.
Chop green onions and fresh cilantro if not already done.
Serve the curry and vegetables over a bed of quinoa, garnished with green onions, sunflower seeds, and fresh cilantro.

* Option to soak quinoa - rinse quinoa thoroughly then add to a bowl and cover with twice the amount of lukewarm water (2 cups water, 1 cup quinoa). Soak uncovered at room temperature for at least 2 hours, or overnight. Then drain and rinse once more.

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