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Indian Vegetable Curry

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ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 

Savory, saucy, and satisfying - this Indian Vegetable Curry is a great Whole30 vegan meal.

You can prep it in advance, double the recipe for leftovers, or add any other veggies you're craving or have in your fridge.

Time to say bye to curry take out, and hi to wholesome, healthy curry dishes at home!

 

Serves 2

*use organic ingredients whenever possible*

1 cup green beans

2/3 cup carrots, chopped

2/3 cup sweet potatoes, chopped into 1-inch cubes

1/4 cup red onion, julienned

For the sauce:

1 1/3 cup coconut milk

2 tablespoons yellow or white onion, diced

1 1/4 teaspoon ginger root, minced

1/2 tablespoon garlic, minced

1 1/4 teaspoon lime juice

1 1/4 teaspoon curry powder

 

Add the sauce ingredients to a medium-sized pot over medium heat. Bring to a boil then reduce to a simmer. Let simmer for about 20-30 minutes. Then, pour sauce into a blender and pulse to combine ingredients. Salt and pepper sauce to taste.

While the sauce is simmering, add a tablespoon of cooking fat to a large pan over medium-low heat, and add the sweet potatoes. Cook, covered, for about 5 minutes. Then add the green beans, carrots, and red onion, and cook for another 5 minutes covered. Remove from heat once all vegetables are tender when pierced with a fork.

Divide the veggies evenly and plate, top with a generous pour of curry sauce. Enjoy!


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