GRAIN FREE VEGETARIAN CURRY
This veggie curry is perfect for Meatless Monday. The sauce is made with only a few ingredients you likely already have on hand and you can really use whatever veggies and beans you have in your fridge.
GRAIN FREE VEGGIE CURRY
🔅1 can (13.5 oz) coconut milk, full fat (don’t be afraid of fat)
🔅 1 can (14.5 oz) diced organic tomatoes
🔅 1 T coconut aminos
🔅 1/2 tsp minced garlic
🔅 2 heaping tablespoons tahini butter
🔅 1 tsp fresh minced ginger
🔅 2 tsp turmeric
🔅 2 tsp curry powder
🔅sea salt, cracked black pepper, and Italian seasoning
1. Place sauce ingredients into a pot, heat over medium, and whisk until everything is well incorporated.
2. Add in veggies and beans. I used:
🔅 1 can of organic chickpeas
🔅 3 small organic sweet potatoes, chopped
🔅 1 cup green beans or peas (frozen and organic work just fine)
🔅 1 chopped organic zucchini
3. Simmer until veggies are cooked throughout.
4. Serve over a bed of steamed cauliflower rice and top with fresh chopped cilantro, mint, and cashews.