Curry has been one of my favorites since childhood.
I know that’s weird, but I was an odd child and I still am an odd duck.
I really, REALLY enjoy tomato based curries, but once in a while I’ll have a hankering for a Thai coconut curry.
I had one – and I satisfied it – with LOTS and LOTS of veggies.
That’s the great thing about curry at home: I can and you can load your curry with any and all of the veggies! Go for it!
Coconut Curry Slaw & Sweet Potatoes
Coconut Curry Slaw & Sweet Potatoes
2 Tbs. coconut oil
1 Tbs. fresh grated ginger*
2 cups sweet potato, peeled and chopped
1 cup broccoli broccoli “slaw”
1 cup sliced carrots
1 cup chopped kale
1/2 cup snap peas
1/2 cup red cabbage, chopped
1 Tbs. curry powder
1 pinch cayenne pepper
1 14-oz. can full fat coconut milk
juice and zest of 1 fresh lime
sea salt and pepper, to taste
Heat a large saucepan or pot to medium heat and add coconut oil. Add the ginger and sweet potato, coat in oil, and cook for about 10 minutes. Mix in the slaw, carrots, kale, peas, and cabbage. Cook for another few minutes, with salt and pepper, until the veggies are soft.
Add curry powder, cayenne, and coconut milk, along with another pinch of salt and stir. Heat until all veggies are coated with coconut cream and then stir in fresh lime.
Enjoy!
