I posted this creamy and delicious veggie curry on my Instagram last week, and you all went crazy for it!
I got LOTS of recipe requests. So naturally, you ask, and I deliver!
This gut-friendly vegetable curry is a HAN go-to. We whip it up for dinner parties, yoga retreats, private clients, the list goes on and on. I’ve also made this for a few boys – it continues to impress (and it’s super quick and easy, so you’re not covered in sweat and food stains by the time he arrives). 😉
This curry is subtly sweet and a little bit spicy, just like you.
Add in whatever veggies sound good to you. Add your own flavor flav. It won’t disappoint.
If you’re sensitive to FODMAP’s, simply omit the onion and garlic. This recipe is also totally Healin’ Guts + Shakin’ Butts and Gut Health Guide-approved!
Ok, let’s get into it!
Gut-friendly Paleo Veggie Curry (gluten free, dairy free, soy free)
Makes 4 servings
Ingredients
- 2 sweet potatoes
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1-inch knob of ginger, minced
- 1 ½ cup unsweetened nut/seed milk – I have used almond, cashew, and macadamia nut milk with great results*you can also use canned coconut milk for a sweeter + creamier sauce
- 1/2 cup water
- 1 ½ tablespoon curry powder
- 1/2 teaspoon garam masala
- A few dashes of cayenne pepper
- salt + pepper to taste
- 2-3 cups veggies of your choice (bell pepper, broccoli, zucchini, snap peas, mushrooms, carrots, kale, etc.)
- Garnish: fresh cilantro + lime wedges + crushed cashews (optional, but highly recommended)
Directions
- Wash and chop sweet potatoes into large chunks. Then steam them until fork tender (they should slip right off of the fork when done!). While these are steaming, let’s start the curry sauce.
- In a saute pan, heat the coconut oil over medium heat. Add the onion, garlic, and ginger and saute for about 5 minutes, until tender.
- Transfer the onions, garlic, ginger and sweet potato into a high-speed blender. I like to keep half of the onions on the side to add the chunks into the curry. Add the rest of the ingredients and blend until creamy and smooth. If you want a thinner sauce, simply add a bit more water or unsweetened milk.
- In a separate pot, steam the veggies of your choice until they are just tender. The time will vary depending on which veggies you use. Then, combine the veggies with the curry sauce.
- Serve warm with fresh chopped cilantro, a lime wedge, and crushed cashews.
*We served the curry above with organic quinoa. Feel free to serve yours with quinoa, brown rice, cauliflower rice, miracle rice, or on its own.
Make sure to tag HAN in your delicious gut-healthy creations on Instagram so we can say hi and repost.
Want over 50 more delicious, gut-healthy recipes? Check out the HAN Cookbook, Recipes For A Healthy Gut now!
