The veggies and spices in this curry make it perfect for cooler weather. The spices are gently warming, while the veggies and spices are full of immunity boosting properties. This recipe is the perfect curry for the person who "doesn't like" curry. I prefer a "spicy" curry that has more curry powder, crushed coriander and fennel seed, and cayenne, but that's the beauty of cooking —you can make it how you like it!
- 2 Tbsp Coconut oil
- 2 Tbsp fresh ginger - minced
- 2 cups mushrooms, sliced
- 1 large onion - chopped
- 1 Tbsp fresh or pickled jalapeño, minced
- salt and pepper, to taste
- 4 Garlic cloves - minced
- 2 Tbsp curry powder
- 2 tsp cumin
- 3 cups broth or water
- 1 can coconut milk (well shaken)
- 3 sweet potatoes, diced into 1/2 inch pieces
- 2 cups carrots, cut into coins
- 2 cups red or yellow bell peppers, diced
- 2 cups green beans (fresh or frozen), cut in half
- 2 cups kale, chopped
- 2 cans of chickpeas, drained or 2 cups cooked, shredded chicken
- White or brown rice for serving
- Heat oil in large pan.
- Add mushrooms, onion, ginger, and jalapeño and sauté until tender. Season with salt and pepper.
- Add the garlic, curry powder, cumin, and sauté another 30 sec—this allows you to toast the spices.
- Pour in broth and scrape bottom and side of pan to loosen any browned bits. Stir in the coconut milk.
- Add the potatoes and carrots. Simmering on medium-low for 10 minutes.
- Add peppers, green beans, kale and chickpeas or chicken and continue to simmer for another 10-20 minutes.
- Taste and salt as needed.
- Serve with White or Brown Rice.
This tastes even better the next day after the flavors have had a chance to meld.