Vegetable Coconut Curry

Full of flavor and plant-based ingredients, enjoy this warm vegetable coconut curry dish atop a serving of brown rice. From the kitchen of Chef Maya Merrifield.

Ingredients
1 tbsp refined coconut oil or avocado oil
2-3 tbsp curry powder or curry paste
½ medium yellow onion, diced
1 inch knob ginger, minced
2 cloves garlic, minced
1 small sweet potato, cubed
1-2 lemon grass stalks, lower portion only, bruised with back of knife and minced
1 medium zucchini, cubed
½ large eggplant, cubed
Handful of greens such as kale, spinach or chard
Handful thai basil, roughly chopped

Directions
Heat oil in large saucepan over medium heat and toast spices until fragrant, about 1 minute. Add onions, ginger and garlic and saute until slightly brown, about 4-5 minutes. Add sweet potatoes and saute for an additional 5-7 minutes until they become slightly soft. Add zucchini and eggplants and saute everything for another 3-5 minutes. Add coconut milk and vegetable broth. Bring to a simmer and cook until vegetables are cooked through. Add zucchini and eggplants and allow to simmer until vegetables are soft, about 7-10 minutes. Add greens, basil, lime and stir. Turn off heat. Season with tamari and salt to taste. Add additional salt, if desired. Garnish with lime wedges, additional basil and cashew nuts. Serve with 4 servings of brown rice. 

Yields
Serves 2-4

Download the recipe card. 

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