Curried Vegetables
This vegetable curry recipe is packed with flavor, color, and nutrients! Curry is a spice containing curcumin, one of the most potent anti-inflammatory phytochemicals! This dish is delicious on its own, or paired with a side of brown rice.
Serves 4-6
2 sweet potatoes, chopped
2 carrots, chopped
3 tbsp veggie broth
3 cloves garlic, diced
½-3/4 red onion, sliced
2 heads of broccoli, chopped
2-3 zucchinis, chopped
2 red bell peppers, sliced
3 cups spinach
Coconut curry sauce
Dash of sea salt and pepper
Heat the veggie broth in a sauté pan on medium-high. Add the sweet potatoes and carrots and cook covered for 10 minutes, stirring often and adding more broth if necessary.
Next add the broccoli, onions, zucchini, and bell peppers. Stir in the curry sauce. Cook for about 4 minutes then toss in the garlic. Cook 3 minutes more then toss in the spinach and cook 1 more minute. Add salt and pepper.
If the spinach has not wilted to your desired texture, turn off the burner, cover, and leave the food cooking in the hot pan for a few minutes more.
Remove the food from the pan once it’s done to prevent further cooking.
