Try this tasty and ridiculously simple curry with any quick cooking veggies - the magic here is there are no slow cookers like potato, yam, or squash, and you can play around with adding greens like kale and spinach during the last 3-4 minutes of cooking time too. The flavours from the spices are developed during the early cooking stages so everything still has a lovely depth of flavour. If you've got cooked proteins on hand like chickpeas or tofu feel free to add those too! Get the other three new recipes here too, try the Moroccan Beets and Brussels sprouts (SO GOOD!),Roasted Rainbow Carrots & Wheat Berry Salad, and Roasted Carrots & Zucchini with Everyday Dressing.
15 Minute Coconut Noodle Curry2 tbsp grapeseed oil
2 tbsp cumin seeds
2 medium onions, sliced lengthwise
2 tsp curry powder
2 tsp coriander
2 tsp salt
2 broccoli crowns, cut into florets
1/2 green cabbage, chopped
4 medium carrots, peeled and chopped into rounds
2 cans full fat coconut milk
1 tbsp sweetener, sugar or natural alternative
First, prepare the vegetables by washing and chopping. Set aside. In a large sauté pan or wok, heat the grapeseed oil. Add the cumin seeds and cook, stirring for up to one minute, or until fragrant. Add the onion and cook for 6-8 minutes until browning. Stir in the curry powder, coriander, and the salt and cook for 1-2 minutes stirring often to keep the spices from burning.
Once the spices are fragrant, add the broccoli, cabbage, carrots, coconut milk, and sugar. Bring to a gentle boil and cook for 10-12 minutes until the carrots are tender and the broccoli is just soft but not mushy. Serve with your favourite quick cooking noodles or cooked grain.