Fresh Vegetable Curry

Serves 4 – 6


  • 2 – 3 tbsp. virgin coconut oil
  • 2 – 3 tsp. finely chopped fresh ginger
  • 4 medium red potatoes, cut into cubes
  • 3 carrots, peeled and sliced
  • 2 tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1.5 – 2 tsp. sea salt
  • 6 Roma tomatoes, diced
  • 1 cup filtered water
  • 1 tbsp. arrowroot powder
  • 2 cups green beans, trimmed and cut into pieces
  • 3 cups cauliflower, cut into florets
  • 2 cups mushroom, cut in half
  • 3 cloves garlic, crushed
  • 2 cups cooked chickpeas or 1 can

Heat a deep 11-inch skillet over medium to medium-high heat for a few minutes. Add the coconut oil, mustard seeds, and ginger; sauté for about 30 sec until the seeds begin to pop. Add the potatoes and carrots; sauté for about 10 to 15 min on moderate heat so they don’t brown too much. Add the spices and sea salt; stir well and sauté for about a min more. Sautéing the spices in oil is key to a good curry! Add the diced tomatoes and sauté for about 2 min. mix the cup of water with the arrowroot in a small bowl. I use a fork to whisk it together. Add this mixture to the cooking veggies. Then add the green beans, cauliflower, mushrooms, garlic, and chickpeas. Stir gently. Cover and cook for about 15 min. Stirring occasionally, or until vegetables are fork-tender. Garnish with chopped cilantro.

Whole Foods prepares a beautiful rotisserie chicken that can be added protein to this meal.



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