Name: Vegan Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 2 cup(s) filtered water; 3 cup(s) medium diced potatoes; 3 cup(s) medium diced butternut squash; 2 tblsp high heat cooking oil; 2 cup(s) medium diced peeled carrots; 2 cup(s) medium diced onions; 2 cup(s) medium diced bell peppers; 2 tblsp chopped garlic; 2 tblsp chopped ginger; 2 tblsp minced lemongrass; 1 large strip of galangal root; 6 kaffir lime leaves; 3 cup(s) coconut milk (see notes); 2 tblsp coconut sugar; 1 tblsp smoked papirka; 1 tblsp salt; 1 tsp black pepper; 1 tblsp turmeric powder; 1/2 cup(s) chopped cilantro; 1/2 cup(s) chopped fresh basil; 2 limes, zested and juiced; 2 small red chilies; 2 cup(s) quartered artichoke hearts, for garnish; fresh basil, for garnish; cilantro, for garnish; 1 lime, zested and juiced, for garnish

Ingredients

Servings:

2 cup(s)

filtered water

3 cup(s)

medium diced potatoes

3 cup(s)

medium diced butternut squash

2 tblsp

high heat cooking oil

2 cup(s)

medium diced peeled carrots

2 cup(s)

medium diced onions

2 cup(s)

medium diced bell peppers

2 tblsp

chopped garlic

2 tblsp

chopped ginger

2 tblsp

minced lemongrass

large strip of galangal root

kaffir lime leaves

3 cup(s)

coconut milk (see notes)

2 tblsp

coconut sugar

1 tblsp

smoked papirka

1 tblsp

salt

1 tsp

black pepper

1 tblsp

turmeric powder

1/2 cup(s)

chopped cilantro

1/2 cup(s)

chopped fresh basil

limes, zested and juiced

small red chilies

2 cup(s)

quartered artichoke hearts, for garnish

fresh basil, for garnish

cilantro, for garnish

lime, zested and juiced, for garnish

Directions 7 steps | 50 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large pot, bring two cups of filtered water to a boil. Add the potatoes and butternut squash. Cover and steam until 3/4 of the way cooked.

Step 3

Stir in oil, carrots, onion and bell peppers and steam until cooked.

Step 4

Add garlic, ginger, lemongrass, galangal root and kaffir lime leaves. Simmer.

Step 5

Using a blender, blend together coconut milk, sugar, smoked paprika, salt, pepper, curry powder, turmeric, cilantro, basil and chilies.

Step 6

Pour the blended coconut mixture over the curry and drop the heat to low. Stir in the zest and juice of two limes.

Step 7

Garnish the vegan curry with artichoke hearts, fresh basil, cilantro and lime. Serve hot over rice, quinoa or your favorite gluten-free option. Enjoy!