Sweet Potato and Broccoli Curry - An easy, healthy and flavorful Vegan recipe full of nutritious fresh vegetables to make the perfect weeknight dinner or meal-prep lunch.
Ingredients
¼tspOil
⅓mediumOnion, Chopped, 35g
1¼tspGrated Ginger, 6g
1¼tspMinced Garlic, 6g
2TbspTomato Paste, 33g
⅓cupWater
1tspCoriander Seed/Powder
¾tspCumin
¾tspTurmeric
¼tspCayenne Pepper
½cupLow Sodium Vegetable Broth
1mediumSweet Potato, 150g
2cupsBroccoli, Chopped, 180g, Including stems
1mediumYellow Bell Pepper, 114g
½cupAlmond or Flax Milk, Room Temperature
¼tspSalt
PinchofPepper
2tspLemon Juice
2TbspCilantro, Chopped
Instructions
Peel sweet potato and chop into ½” cubes; Chop broccoli into bie size pieces; Thinly slice bell pepper.
Optional: Roughly chop onion and blend with ginger, garlic with 1½ Tbsp water in a food process until pureed.ORFinely chop onion and combine with ginger and garlic.
Pour oil over medium heated pot or saucepan and cook onion puree until translucent, about 2-3 minutes.
Add tomato paste, ⅓ cup water and spices, stir and cook about a minute until spices are fragrant.
Add broth, sweet potato, broccoli and bell pepper to pot and mix well.
Cover, turn heat to high and bring to a boil. Reduce to medium-low and simmer 10 minutes.
Add milk and stir. Season with salt and pepper. Cover and simmer 5-7 minutes.
Remove from heat and stir in lemon juice and cilantro.
Garnish with more cilantro and chopped cashews, and serve with a side of rice.
Notes
Make sure to remove the hard layer of the sweet potato just under the skin when peeling.
Use room temperature milk to prevent it from curdling.