- Heat the oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots and cook, stirring once or twice, for about 5 minutes, until the vegetables soften.
- Add the zucchini and sweet potato and cook for 3 minutes. Sprinkle the curry powder and cumin over the vegetables and toss to coat, cooking for about 1 minute longer.
- Add the tomatoes and coconut milk, stir, cover, reduce the heat to low, and cook for 15 minutes, or until the sweet potato is soft. Season to taste with salt and pepper
Banner Image:
VegetableCurry.jpg
Teaser Image:
VegetableCurry.jpg
Ingredients:
1 tablespoon extra-virgin olive oil
1 onion, diced
3 garlic cloves, diced
2 stalks celery, chopped
2 carrots, chopped
1 zucchini, chopped
1 sweet potato, peeled and diced
2 teaspoons curry powder
1 teaspoon cumin
1 can (14.5-ounce) diced tomatoes with juice
1 cup light coconut milk
Salt
Freshly ground black pepper
Nutrition:
Calories: 140, Fat: 13g, Saturated Fat: 3.5g, Sodium: 80mg, Carbohydrates: 18g, Fiber: 4g, Protein: 3g
Author:
An Oldways recipe and photo
Diet:
Asian Heritage DietAfrican Heritage DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free
