This deliciously aromatic, warm and comforting yellow curry that is loaded with veggies and greens to feed our good gut buddies is such a delightful dish! Although it may appear to be many ingredients once you’ve roughly chopped up your veg, its actually a throw in no-fuss recipe and it keeps well for a few days in the fridge for a subsequent ‘I don’t feel like cooking’ day or night!
Instead of teaming your yellow curry with the traditional rice/ grain we prefer to mop ours up with my 5 ingredient vegan keto chapati bread, which fills you up and gets your resident gut buddies in your microbiota jumping for joy! If you would prefer it with rice, then try and keep it to 1/2 cup max. Due to the fat in the coconut milk and the piperine found in pepper the curcumin (a compound found in turmeric) in this dish becomes much more bioavailable in the body with its many anti-inflammatory health benefits.
This comforting curry is a culmination of all of the curries I have tried and prefer, less all of the starchy carbs such as potato and rice. Instead, I have loaded up on greens and with the addition of kale and a side of my sauerkraut (recipe HERE), you’re getting in the 5 that make you thrive! Also, no need for curry paste, as I show you how easy it is to make your own (and know what’s in it) with herbs and spices you likely already have on hand. Please feel free babe to spice this up (or down) just the way you like it.
- 600g 3 X 200g Organic Canned Coconut Milk
- 150g 1 Cup Carrot, roughly chopped
- 130g 1 Medium Onion, Finely Chopped
- 130g 1 Cup Zucchini, roughly chopped
- 120g 1 Cup Cauliflower, roughly chopped
- 120g 1 Cup Red Capsicum, roughly chopped
- 90g 1 Cup Broccoli, roughly chopped
- 70g 2 Cups Packed Kale, roughly chopped
- 65g 1/2 Cup Frozen Green Peas
- 20g 1 Tbsp Peanut Butter (100% no added sugar, or palm oil)
- 20g 1 Tbsp Tamari
- 10g 2 Cloves of Garlic, minced
- 10g 2 tsp Lime Juice
- 8g 1 Tbsp Turmeric Powder
- 3g 1 tsp Mustard Powder
- 2g 1 tsp Coriander Powder
- 2g 1 tsp Cumin Powder
- 1g 1 Small Red Chili, minced
- 1g 1 tsp Fresh Ground Black Pepper
- 6g 1 tsp Unrefined Salt
- 120g ½ Cup Filtered Water
- 15g 1 Tbsp Coconut Oil
- 30g 3 Tbsps Almond, Roughly Chopped
- 15g 2 Tbsps Coriander Leaves, Chopped
1 x Recipe Vegan Keto Chapati
- On the stove in a large pot on medium heat, add in the oil then onion and stir for 5 minutes intermittently until translucent with the lid on.
- Add in garlic and chili and cook for a few seconds then add all of the herbs and spices and stir for one minute.
- Add in water, carrot and cauliflower, cook for 3 minutes. Add in zucchini, bell pepper, broccoli, peas and coconut milk. Allow to simmer for 5 minutes.
- Add in tamari, peanut butter and lime juice. Turn stove off.
- Add in kale (with stove turned off, as it will wilt in hot curry,) salt and pepper.
- Serve with my warm chapati recipe found HERE.
Storage: Curry will last for up to 3 days in an airtight sealed container in the fridge. Chapati will last for a couple of months in the freezer. Use as needed.