In collaboration with Kerry, a talented nutrition coach and the owner of Loving Life With Lemons we bring you this quick, easy, tasty and super healthy vegan curry. Grab those veggies in your kitchen and start enjoying.
Prep Time: 10minutes Cook time: 20 minutes
Estimated Nutritional Information per serving
Calories: 300-400 calories per serving
Fat: 20-25 grams
Carbohydrates: 20-25 grams
Protein: 10-15 grams
Fiber: 5-8 grams
2 tablespoon Coconut oil
1⁄2 thumb ginger grated
2 cloves garlic minced
1 large eggplant diced large
1 small red onion, diced small
1 small / medium head cauliflower broken into very small florets
1 small Butternut squash, approx. 300g in weight, diced large
1⁄2 teaspoon pink salt
1⁄4 teaspoon black pepper
1 tsp curry powder
1 tsp turmeric
1 tsp cumin
1⁄2 tsp ground cloves
1⁄4 tsp ground cinnamon
300g Fresh Ripe Tomatoes - Diced large
1⁄4 teaspoon ground cinnamon
1 can coconut milk 500ml Vegetable Stock
Cut eggplant into a large dice, approx. 1-2 inch thick. Add to a glass container with 1 cup plant- based milk, cover and soak overnight. This step allows the bitterness to be extracted from the eggplant.
Heat a large nonstick pot with oil, add onion garlic and ginger and cook until translucent. (4-5 minutes.)
Follow with spices (curry, turmeric, cumin, cloves, cinnamon, and pepper). Stir to combine and sauté for 1 minute for spices to cook.
Next, start to add your vegetable stock in small batches allowing the spices to cook more as you go.
Add all vegetables, cauliflower, butternut, tomatoes and eggplant and season with salt.
Bring stock and vegetables to a gentle boil, reduce to low heat, cover and simmer until cauliflower florets are softened. About 20mins.
Add coconut milk last and simmer for another 5 minutes on low heat.
Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.
Your delicious vegan curry is ready to serve with rice or cauliflower rice and fresh cilantro.
It can last for up to 3-4 days when refrigerated properly.