This delicious curry dish comes with several health benefits. First, it’s packed full of wonderful vegetables that are essential for healthy digestion. The next benefit comes from the coconut — both coconut oil and milk are high in medium chain triglycerides, fatty acids that have shown to boost metabolism and promote healthy weight loss. The sweet potatoes and carrots will provide you with the sense of satisfaction and keep your energy at an ideal level. An awesome homemade Thai curry, made entirely from scratch — no packaged curry pastes required! This yellow curry is rich and flavourful. Leftovers make perfect weekday lunches.
Serves 2-3
Ingredients
- 2 Tbsp. (30 ml) coconut oil
- ¼ tsp. turmeric
- 1 Tbsp. (5g) cumin seeds
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3-inch (7 cm) piece of ginger, peeled, grated and minced
- ½ tsp. ground cinnamon
- ½ tsp. ground cardamom
- ½ tsp. ground cloves
- ¼-½ tsp. cayenne pepper
- ¾ tsp. Himalayan sea salt
- 2 large carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 1 (13.5 oz.) can coconut milk
- 1 cup water
- 1 cup fresh or frozen green peas
- 1 red bell pepper, seeded and chopped
- ⅓ cup tahini
- 1 Tbsp. maple syrup (or stevia to taste)
Directions
Heat the oil in large skillet over medium heat. Add the turmeric and cumin seeds and cook until the seeds sizzle, about 30 seconds. Add the onion and cook until caramelized, about 5 minutes, stirring occasionally. Add the garlic and ginger and cook another 2 to 3 minutes, again keeping an eye on it and stirring as needed. Add the cinnamon, cardamom, cloves, cayenne, salt, carrots, potatoes, coconut milk, and water. Reduce heat to low and simmer for 15 minutes, covered. Add the peas and red pepper. Continue to simmer, covered, for an additional 10 minutes or until the vegetables are tender. Remove from the burner and stir in the tahini and maple syrup. Serve with basic green salad or on a bed of wild rice.
Nutrition facts per serving: Calories 969; protein 25g; fat 73g; carbs 50g; fibre 12g.
Reprinted from Vegan Weight Loss Manifesto, An 8-Week Plan to Change Your Mindset, Lose Weight and Thrive by Zuzana Fajkusova & Nikki Lefler ©2017.
