Jill Melton of Edible Nashville magazine made veggie coconut curry and shared information about the Healthy Eating Challenge. (see recipe below) Edible Nashville is offering 90-day free healthy meal plans, complete with recipes. Start the Healthy Eating Challenge here: https://ediblenashville.ediblecommunities.com/eat/healthy-eating-challenge-week-1
Vegetable coconut curry
PORTIONS: 12-14 cups
- 1 tablespoon of oil
- 1 tablespoon diced yellow onion
- 1/2 red or green bell pepper, diced
- 5 sprigs fresh thyme (plus for garnish)
- 1 teaspoon curry powder
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Pinch of cayenne pepper
- 1 cup chopped peeled butternut squash or sweet potatoes
- 1/3 cup chopped red potatoes
- 12 ounces light coconut milk or heavy cream
- 2 carrots, thinly sliced
- 1 cup broccoli florets
- 1-2 tablespoons turbinado or brown sugar
- Pinch of Himalayan Pink Salt and Black Pepper to taste
1. Heat oil in a large saucepan. Add onions, sauté 3 minutes, add pepper, sauté 3 minutes.
2. Add the thyme, curry powder, turmeric, cumin, coriander and cayenne pepper and stir well. Add pumpkin and potatoes. Cover with water and bring to a boil. Reduce heat and let simmer for 10 minutes.
3. Add coconut milk, carrots and broccoli, and sugar. Season with salt and black pepper. Cook on low for 5 minutes.
4. Serve with black rice or coconut-flavored quinoa and a side of veggies.
