Creamy Coconut Curry Recipe
One of our favorite meals is the sweet potato curry with coconut cream. We absolutely love this recipe because it’s full of flavor and super easy to make. You can swap out some of the ingredients if you want to experiment with different flavors.
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Notes
*In our recipe posts we always recommend Kangen water when cooking. Please feel free to use any water of your choice.
Ingredients:
- 2 teaspoons curry powder
- 1 teaspoon ground cardamom
- 1 teaspoon mustard seeds
- 1 tablespoon grated ginger
- 2 cloves minced garlic
- 1 medium sweet potato (peeled and cubed)
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 2 carrots (cubed)
- 1 red bell pepper (sliced)
- 100 gr red lentils
- 3 cups spinach
- 1 cup 9.0 pH Kangen water
- 1 can of coconut milk
Optional: Thai basil, lemongrass and red curry paste
Preparation:
In a large pot sauté the garlic and ginger for 1 minute over medium heat with 1 tablespoon olive oil. Stir in the herbs for 1 minute until fragrant.
In a medium size pot boil or steam the sweet potato with 9.0 pH Kangen water until soft.
To the large pot add the soft sweet potato (you can mash it or cut into cubes), then add the cauliflower, broccoli, carrots, red pepper and lentils. Pour in the coconut milk. Bring to a boil, then simmer for 10 minutes until the vegetables are tender.
Stir in the spinach until it wilts.
Optional: Season with salt, ground pepper, red curry paste, Thai basil or lemongrass.
Serve hot with basmati rice and a splash of lemon juice.
If you try this recipe, let us know! You can tag your photo with #veganlyy, leave a comment or send us any suggestions at @veganlyy_ on Instagram.
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