Tag Archives: turmeric

Savory and Creamy Coconut Curry Veggies

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper I have to tell you, I’m having a hard time writing this recipe because I can’t put this dish down. It is so delicious. The healthy stats on this dish are off the charts too.

This dish is so nutrient rich. Check this out…it’s vegan, paleo (clean eating), dairy free, chickpeas, carrots, sweet potato, pumpkin, tomato, onion, cauliflower, red bell pepper, coconut milk, spices and water. It’s hoppin’ delicious! You say it can’t be? Oh, it be!

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

First, chop those veggies. That’s the hardest part. I used by mini food processor for the carrots.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Heat the olive oil and add the onions. Saute for a few minutes, add garlic, saute for another minute. Then add your carrots, red bell pepper, sweet potato, tomato and cauliflower. Stir to combine and then partially cover pan and cook for 8 – 9 minutes, stirring occasionally. Partially covering the pot lets the veggies steam and soften better.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Next, add chickpeas, pumpkin and all of the spices. Combine thoroughly. Then finally add the coconut milk and water, combine with the veggie mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20 – 25 minutes, stirring every 5 minutes. You’ll know it’s done once all your veggies are cooked. The longer you let it simmer, the thicker it will get so go by your preference.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

I served mine with some cooked wheat berries. Eat it plain or top some quinoa or brown rice or any other ancient grain you prefer.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Savory and Creamy Coconut Curry Veggies
 
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Author:
Recipe type: Vegan, Vegetarian, Dairy Free, Paleo
Serves: 6 - 8 servings
Ingredients
  • *I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE*
  • 2 tablespoon olive oil
  • 2 - 15 oz. cans garbanzo beans, rinse and drained
  • 1 - 14.5 oz. can diced tomato, drained
  • 1 - 15 oz. can pumpkin puree
  • 1 - 15 oz. can coconut milk (light or full-fat. I used full fat)
  • 1 cup water
  • 1 cup carrots, chopped
  • 1 cup cauliflower florets
  • 1 large onion, diced
  • 1 small/medium sweet potato, peeled and chopped roughly
  • 1 red bell pepper, chopped
  • 1 tsp minced garlic
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • Optional: ½ lime
Instructions
  1. Start out by chopping all your veggies ahead of time.
  2. Heat oil in a medium to large saucepan. Add onions and saute for 3 - 4 minutes until onion become soft.
  3. Add garlic, combine and saute for a minute.
  4. Add tomatoes, carrots, sweet potato, cauliflower, red bell pepper, stir to combine and let cook partially covered with lid for 8 - 9 minutes, stirring occasionally. Partially covering the veggie mixture allows the veggies to steam lightly.
  5. Add chickpeas, pumpkin, curry, ginger, salt, pepper, turmeric, cinnamon and cayenne pepper. Stir everything to combine well.
  6. Add coconut milk and water to the mixture, stir well.
  7. Bring to a boil then reduce to a simmer and cook for 20 - 25 minutes depending on how thick you like it. Make sure to stir every at least every 5 minutes.
  8. Serve with a ½ lime to squeeze onto the dish if desired.
  9. You can eat this amazing dish just as it or top some quinoa, wheat berries or farro. I had mine over some nice chewy wheat berries.

 

Sweet and Savory Stir-Fried Baby Eggplant

Sweet and Savory Stir-Fried Baby Eggplant

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free I was super excited to find miniature eggplants at my local Sprouts store. Baby eggplants, aka Indian eggplants, aren’t as bitter as the large ones and their skins are much thinner so they don’t require prepping to cut the bitterness.

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I love eggplant not only for it’s nutritional value (fat free, low calorie, has fiber and even a gram of protein per mini eggplant) but they adapt to whatever spices and seasoning you are using. Not to mention they are paleo, vegetarian and gluten-free,

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I didn’t have a recipe in mind when I bought them this time. Kind of like when you buy a pair of shoes and then go searching for the outfit to match. Luckily I found a simple recipe in the True Food cookbook. It turned out way better than I imagined it would. I could seriously eat the whole thing in one sitting.

This recipe is sweet and savory at the same time. The combination of the turmeric, onion, honey and soy sauce is heaven. To ensure the recipe is paleo and gluten free,

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I used coconut aminos in place of soy sauce. I always use coconut aminos in place of soy sauce in any recipe. It tastes the same, measures the same and cooks the same. It’s healthier and paleo.

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

You can top your veggie burger, serve on top of quinoa or brown rice, top a chicken breast or eat alone. You’ll wish you had made a double batch.sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

Sweet and Savory Stir-Fried Baby Eggplant
 
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Author:
Recipe type: Paleo, Glute-Free, Vegetarian
Serves: 2 servings
Ingredients
  • 3 or 4 cups of miniature eggplants sliced into ⅛ to ¼ inch rings (about 1 or 1½ lbs of eggplant)
  • 2 cups thinly sliced sweet onion
  • 2½ Tablespoons coconut aminos (can sub with soy sauce)
  • 1½ Tablespoons raw honey
  • 1½ Tablespoons coconut oil (can sub with olive oil)
  • ½ teaspoon ground turmeric
Instructions
  1. In a small bowl, whisk coconut aminos, honey, turmeric and 2 tablespoons of water. Set aside.
  2. Heat coconut oil on medium-high heat until hot.
  3. Once oil is hot, add eggplant and sliced onions. Let veggies sear without stirring for a minute or two.
  4. Once seared for a minute or two, add half of the turmeric-honey mixture and toss everything with a wooden spatula for 3 - 5 minutes. Add the other half of the turmeric-honey mixture and continue tossing until both eggplant and onion are soft and tender.
  5. Serve warm as a side or on top of some quinoa, brown rice, a veggie burger or chicken breast.