Rainbow Vegetable Curry
This delicious vegetable curry is inspired by one of my favourite dishes at Mary Ann’s Emporium and Eatery (one of THE best vegan restaurants in the Western Cape – review coming soon!)
As the name suggests, it is filled with a variety of colourful veg which you can easily adapt to suit your taste and ingredients on hand eg: you could add spinach, chickpeas, green beans, corn etc. If you would like a chunkier curry, chop up the veg into larger pieces (this will of course increase cooking time).
The quantity below could easily feed a family of 4/5. If you have any leftovers, warm up some gluten-free wraps or pitas and add the curry for a quick and delicious meal (see pictures below).
- 3 leeks, diced
- 2 large carrots, chopped
- 1-2 peppers, chopped
- 2 medium sweet potatoes, chopped (with skin if organic)
- 1 butternut, chopped (with skin if organic)
- 3 baby marrows, chopped
- 1.5 cup peas
- Large piece fresh garlic, finely chopped (about 1-2 inches)
- 3 tsp mild curry powder
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 2-3 tsp herb salt (less if using plain salt)
- 1 tsp organic extra virgin coconut oil
- ¼ cup water
- 1 can organic preservative free coconut milk
- Heat coconut oil in a large pot. Add leeks, peppers, ginger and spices to pot and sauté until tender.
- Add the rest of the veggies (except for the baby marrows and peas) as well as the water. Cover with a lid and steam for about 5-10 min.
- Add the coconut milk, baby marrow and salt and stir. Cover with a lid and cook for about 20-30 min, stirring now and then. Add the peas and cook for another 5 min.
- Serve with rice, quinoa or millet, or in wraps/rotis or pitas.
Click pictures below to enlarge them: