| 20 | 55 | 278 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 8 |
| 1 tbsp | Coconut oil |
| 1 tsp | Chili powder |
| 2 tsp | Cumin |
| 1/2 tsp | Red pepper flakes (or more if you like heat) |
| 1 medium | Red onion (cut into chunks) |
| 2 medium potato | Sweet potato (skin on and peeled (yams, nugget potatoes, russet)) |
| 2 tbsp minced | Ginger root (or grated) |
| 3 clove(s) | Garlic (minced) |
| 1 medium head | Cauliflower (chopped in florrets) |
| 2 medium | Zucchini (cut into rounds) |
| 1 medium pepper(s) | Red bell pepper (cut into chunks) |
| 1 medium pepper(s) | Yellow bell pepper (cut into chunks) |
| 3 medium | Carrots (halved and chopped) |
| 1/2 cup | Peanut butter, natural |
| 1 whole lime(s) | Lime juice (fresh) |
| 2 tbsp | Honey (or maple syrup) |
| 1 can (13.5oz) | Coconut milk, reduced fat (or full fat) |
| 2 cup | Vegetable stock/broth |
| 1 pinch | Himalayan sea salt (or more to taste) |
| 1/2 bunch | Cilantro (coriander) (chopped (or more for taste)) |
Directions:
1. Heat oil in a large pot. Add onion; cook until soft (about 3-5 minutes), then add sweet potatoes.
2. Add spices and ginger, cook for 30 seconds then add garlic.
3. Toss in all veggies and mix with onions, spices, ginger and garlic. Add peanut butter, honey, lime juice, and mix together.
4. Once all incorporate, pour in coconut milk and stock and simmer for 15-20 minutes or until desired tenderness.
5. At this time you can taste and adjust as needed. You may want to add more peanut butter, or coconut milk for flavour. If you prefer your curry thinner you can add more stock.
6. Stir in cilantro and serve over rice.
These are the veggies that I used. You can swap or add whatever you have on hand or your favourites. Aim for roughly 4-5 cups of chopped veggies.
Recipe Notes
Make-Ahead Friendly: Flavors deepen if prepared a day in advance. Gently reheat and add a splash of broth to loosen.
Protein Boost: Stir in chickpeas, cubed tofu, or shredded cooked chicken near the end for extra protein.
Heat Control: Add chili flakes a little at a time; it’s easier to spice up than cool down.
Nut-Free Option: Swap peanut butter for sunflower seed butter or tahini.
Serving Ideas: Pair with jasmine rice, quinoa, or warm naan for a heartier meal.
| Meat Alternative | 0.5 |
| Vegetables | 3.7 |
