AuthorDebbie
Heat the oil: In a large skillet or pot, heat 1-2 tablespoons of coconut oil over medium heat. Ensure it doesn't burn.
Toast the spices: Add 1/2 teaspoon cumin seeds and roast for 1 minute or so, until fragrant.
Sauté aromatics: Add the chopped red onion, grated ginger, grated garlic, and chopped green chili. Cook for 3-4 minutes, stirring occasionally, until the onion softens. Add a splash of water if the mixture starts to stick or burn.
Add vegetables and nuts: Stir in the chopped sweet potato, carrots, green beans, frozen peas, and a handful of raw cashews.
Season: Sprinkle in turmeric and coriander. Stir to coat the vegetables and saute for 2-3 minutes. Add a splash of water if needed to prevent sticking.
Add liquid: Pour in the can of coconut milk, stirring well. Add a splash of water if the mixture seems too thick.
Simmer: Bring to a boil, then reduce to a simmer. Stir in 1-2 teaspoons garam masala and 1-2 teaspoons sea salt. Let simmer for 15-20 minutes, or until the vegetables are soft and cooked through.
Thicken (optional): For a thicker curry, remove about 1 cup of the mixture, blend it with an immersion blender until smooth, then return it to the pot and stir to combine.
Adjust and serve: Taste and adjust seasoning if needed (more salt or garam masala). Serve hot, garnished with fresh cilantro.
- Pair with protein and rice or roti for a complete meal.
- Feel free to swap in other vegetables like bell peppers or zucchini based on what you have on hand
Ingredients
Directions
Heat the oil: In a large skillet or pot, heat 1-2 tablespoons of coconut oil over medium heat. Ensure it doesn't burn.
Toast the spices: Add 1/2 teaspoon cumin seeds and roast for 1 minute or so, until fragrant.
Sauté aromatics: Add the chopped red onion, grated ginger, grated garlic, and chopped green chili. Cook for 3-4 minutes, stirring occasionally, until the onion softens. Add a splash of water if the mixture starts to stick or burn.
Add vegetables and nuts: Stir in the chopped sweet potato, carrots, green beans, frozen peas, and a handful of raw cashews.
Season: Sprinkle in turmeric and coriander. Stir to coat the vegetables and saute for 2-3 minutes. Add a splash of water if needed to prevent sticking.
Add liquid: Pour in the can of coconut milk, stirring well. Add a splash of water if the mixture seems too thick.
Simmer: Bring to a boil, then reduce to a simmer. Stir in 1-2 teaspoons garam masala and 1-2 teaspoons sea salt. Let simmer for 15-20 minutes, or until the vegetables are soft and cooked through.
Thicken (optional): For a thicker curry, remove about 1 cup of the mixture, blend it with an immersion blender until smooth, then return it to the pot and stir to combine.
Adjust and serve: Taste and adjust seasoning if needed (more salt or garam masala). Serve hot, garnished with fresh cilantro.
Notes
- Pair with protein and rice or roti for a complete meal.
- Feel free to swap in other vegetables like bell peppers or zucchini based on what you have on hand