Jungle curry

disclaimer: this is what my husband named this dish. Please don’t be disappointed when you realize it has nothing to do with the jungle. 

I crave curry or something with coconut at least once a week. This vegetarian dish satisfies both cravings, and is loaded to nutrients and protein. 

Ingredients:

1 can of coconut milk

2-3 potatoes of your choice. (We used a Japanese sweet potato, russet potato, and a sweet potato)

1/3 cup snap peas

1/2 avocado 

Curry powder

Salt

Pepper

Vegetarian meat option (we used veggie gyros)

Broccoli 

1 bell pepper

1 tsp Thai red chili paste (you can add more if you like more spice)

Olive oil

Naan

Directions:

  1. Wash and chop potatoes into bit size chunks
  2. In a large saucepan heat 1tbsp of olive oil
  3. Once warm, add potatoes and sauté on medium heat until almost cooked through ~8 min
  4. While the potatoes are cooking, rinse the broccoli and snap peas and cut/drain. Then add to the mixture. 
  5. Let cook for 3 min and then add 3/4 of the can of coconut milk
  6. Stir well
  7. While the mixture continues to simmer, in a measuring cup add 1/2 cup of water, the remaining coconut milk and a tbsp of curry powder. Stir until fully blended, and then slowly add the pan while stirring. 
  8. Add chopped bell pepper and continue to stir for another 3 min
  9. Then mix in meat substitute and let simmer until warmed through.  
  10. Mix in chili paste well
  11. Let simmer for 5 more minutes and then top with diced avocado.

We ate it with warm naan and enjoyed some refreshing coconut water.  

    
    
    
    
    
 

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