Curry in a hurry I am going to call this dish, because this can be prepped in no time. I like to meal prep this on Sunday and enjoy throughout the week. I actually find it to taste even better after a couple day’s of sitting in the juices.
Here is what you will need for this curry in a hurry:
- Celery
- Onions
- Eggplant
- Cilantro
- Curry paste
- Vegetable broth
- Coconut milk
- Coriander, mustard seed, cumin, fennel seed
- Snap peas
- Broccolini
You are simple going to add some avocado oil to a pot and saute your onions, carrots, celery for a few minutes. Then add in eggplant, curry paste, vegetable broth, coconut milk, seasonings, cilantro, and bring to a boil. Then simmer covered for 20-25 minutes. I like to add in my broccolini and snap peas towards the end because I like mine to have a nice crunch to it. Garnish with fresh cilantro on top.
Veggie curry
Ingredients
- 1 Tbsp avocado oil
- 1/3 onion diced
- 2 carrots diced
- 3 celery stalks diced
- 1 cup diced eggplant
- 1 head of broccolini
- 1 cup snap peas
- 2 tbsp cilantro
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp fennel seed
- 1 tsp mustard seed
- 2 tsp red curry paste
- 1 can coconut milk
- 2 cups vegetable broth
Instructions
- Sauté onion, celery, carrots with avocado oil until softened.
- Add In eggplant and broccolini and cook a few minutes
- Add in spices and mix for a couple minutes.
- Add in coconut milk, vegetable broth, cilantro, snap peas, and bring to a boil.
- Then simmer for 20 to 30 minutes. Enjoy!