WHERE'S THE FU*KING NANNY
WHERE'S THE FU*KING NANNY
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Coconut Curry (vegan, paleo, whole30)

coconutmilk curry falldinner fattymeal guthealthy nutritionist paleo realfood soup vegan vegancurry whole30 whole30approved

I know…..I know vegan, whole30 annnnnd paleo!!! It can be done.

I make this coconut curry about once a week in our home. It was one of the twins first real solid meals & curry of any kind is an all around favorite in our house.

Ingredients:

    • 3-4 medium-ish carrots
    • 1 small purple onion
    • 4 ribs of celery
    • 2-3 red potatoes (optional I don’t always use potatoes)
    • 5 or so big leaves of black aka dino kale
    • 2 zucchinis
    • 1 small head of broccoli
    • 3 Tbs tomato paste
    • 32 oz. of veggie broth
    • juice of 1-2 lemons
    • 1/2 can diced tomatoes (or I like to just chop a couple fresh small tomatoes if I have them)
    • curry powder – I use a lot (3-4 TBS or more) you can gauge it for your taste
    • 1 small bunch of cilantro
    • 1-2 cloves garlic (or use garlic granduals)

     

  • Directions: 

    • Start with a large soup pot and warm on medium (I like a nice heavy one)
    • Put a couple tbs of good olive oil in the bottom I use Lucini Oil 
    • Now once the pot is hot that’s when you add your olive oil….then you add veggies based on cook time. (make sure you chop all the veggies around the same size
    • First add carrots, (potatoes if you’re using them), but then add onions, garlic & celery a couple minutes after the carrots to start getting them cooked down…..it should start smelling like thanksgiving in your kitchen. Continue stirring.
    • Once you see that things are browning and getting color start adding your veggie broth and keep stirring….this is where I like to add my curry powder so it opens up & gets cooked. Also add your tomato paste here as well. Keep stirring…… 
    • Let this cook down a bit
    • Then add your tomatoes, broccoli, zucchini, kale & your can of coconut milk…stir
    • Let that all cook down for about 10-15 minutes
    • Once it cooks to the right color (I like a very creamy yellowish color) taste it and if you like the flavor its done!!!! Serve it over white rice, or cauliflower rice or as soup. My secret ingredient is the juice of 1-2 lemons right at the end when the curry is done. It brightens up the curry and adds tang

    ENJOY!!!!


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