Ingredients
- 1 teaspoon olive oil
- 1/2 yellow onion , chopped
- 2 cloves garlic , minced
- 4 teaspoons curry powder (or more, to taste)
- 1 14 oz. can coconut milk
- 1 tablespoon tamari , or soy sauce
- 1 tablespoon pure maple syrup (or more, to taste)
- 1/2 teaspoon salt
- 1 sweet potato , chopped
- 1 pound assorted vegetables , chopped
Instructions
-
Heat the olive oil in a large pot over high heat, and sauté the onions until they start to soften, about 5 minutes. Add in the garlic and stir for one more minute.
-
Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, feel free to start with only 3 teaspoons and add more to your taste.)
-
Taste the sauce and adjust any other flavors as needed (keep in mind that the addition of veggies will dilute the saltiness), then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes.
-
Remove the lid and add the rest of the vegetables, since non-starchy vegetables will cook faster than the sweet potatoes. Stir the vegetables to coat them in the sauce, then cover the pot again. Lower the heat and cook until the sweet potatoes and vegetables are fork-tender, about 8 to 10 more minutes.
-
Serve the vegetables and curry sauce over cooked rice, quinoa, or cauliflower rice. Leftover curry can be stored in the fridge for up to 4 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 56g
Protein: 10g
Fat: 3g
Sodium: 1231mg
Potassium: 843mg
Fiber: 12g
Sugar: 10g
Vitamin A: 20780IU
Vitamin C: 28.5mg
Calcium: 118mg
Iron: 3.9mg