Delicious Curried Vegetables

Hey guys!!

Okay, I know it’s been a while, but I’ve been so busy with the holiday season. Anyway, to start off my 2018, I’m doing a spiritual fast in lieu of doing new years resolutions. This fast requires me to eliminate all of the following: Meat, dairy products, oil, sugar, sweeteners, bread, pasta, white rice, coffee or juice. Basically, I’ll only be eating fruits, vegetables, legumes, nuts, whole grains, and water. I know that sounds intimidating, and trust me, I was scared out of my mind and didn’t think I could actually do this. But 2018 is a year for new challenges, right? So I’m going to do it! My two biggest tools to complete this fast are: praying and preparing. The diet aspect is a huge part of the fast, but the spiritual aspect is much more important to me. Anyway, this post isn’t to talk about my fast (I’ll make a post about it once I complete it). This post is to tell you that this plant based thing may not be so bad after all. I looked up some recipes, went and did some shopping at the farmers market, and I ended up making the best vegetable curry I’ve ever tasted! I honestly would take the vegetables over chicken, it was that good. This meal was quite simple to make and extremely flavorful. This recipe was inspired by one of my favorite Youtubers, Jenne’, from Sweet Potato Soul. I used some of her recipe but then added a few ingredients of my own to give it a little twist. See below for the recipe and let me know in the comments if you’d like to see more of my plant based meals along the way.

Xoxo,

Consuella ♥

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Curried Vegetables That Will Change Your Life!
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Rating: 5
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Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Saute the onion and garlic in about a tablespoon of water until the onion is translucent. Add the can of coconut milk, curry powder, all of the spices minus the salt and pepper, and stir.
  2. Add the sweet potatoes, cover the pot and let the potatoes cook for about 10-12 minutes or until they are fork tender. After about 10 minutes, add the can of fire roasted tomatoes, the mushrooms, and the red peppers. Cook on medium high heat, covered for about 5 minutes.
  3. Add the kale and stir it in until it wilts. Add the salt and pepper. At this point, I added a little bit more curry powder and spices, just so the flavor could be more flagrant. Also note that you could substitute any of these vegetables if you'd like, but I would definitely leave the sweet potatoes, they are the star of the show! Broccoli, green beans, or zucchini would taste great with this recipe as well.
  4. Stir the ingredients and make sure they are all well incorporated. Turn the heat to low and let simmer for about 5-7 more minutes.
  5. Serve over a bed of brown rice and enjoy!
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17 comments

  1. I have to say that I absolutely love vegetables and adore curry.. so this recipe sounds delicious! Sometimes I don’t feel like eating meat so this sounds like a great vegetarian option to try out.

    1. Yes, I am doing the Daniel Fast. I’ve found so many delicious recipes that are in the guidelines and I’m so happy about it! You should try this one.

      Xo,
      Consuella

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