Easy Vegan One Pot Curry

Someone once asked me how often I make a new recipe...I had never thought about it before but I'd say it's over 50% of the time! I have my definite favorites that will reappear occasionally. To be honest, my husband sometimes gets mad at me when there's a dish that he has liked. He'll ask, "Are you ever going to make (such and such) again?" Sorry honey. I'm addicted to trying new foods and flavors! This next recipe is definitely one of those times. It's a Vegan recipe I got out of a cookbook (pg 255 but that's all I know! Sorry.) It's perfect for Gluten-Free, Dairy-Free. It's versatile though if you want to sub in or out different things. See my notes below for suggestions. 
 

Coconut Vegan Vegetable Curry
(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Egg-Free)
Adapted by jalene

Ingredients: 

• 2 Tbsp Coconut Oil
  
• 1 Tbsp grated fresh ginger
  
• 1 & 1/2 tsp cumin seeds
  
• 1 tsp black mustard seeds
• 3 small red potatoes, cut into cubes
• 3 medium carrots, diced
• 1/2 tsp turmeric
• 2 tsp coriander
• 1 tsp curry powder
• 1 Tbsp tomato paste (see note)
• 1 can coconut milk
• 1/3 cup water
• 2 small zucchini, diced
• 1 & 1/2 cups cooked chickpeas (garbanzo)
• 2 tsp sea salt
• 1/2 cup cilantro

Directions:

1. In a large pot, heat oil over medium heat. Add ginger, cumin seeds, and black mustard seeds. Cook for 1 to 2 minutes or until the seeds begin to pop. 
2. Add potatoes, carrots, turmeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. Add the tomato paste, coconut milk, and water. Stir well. 
3. Simmer covered for 5 to 10 minutes or until potatoes and carrots are almost done but still a little crisp. Add zucchini, peas, chickpeas, and sea salt. Cover the pot and simmer until vegetables are tender (about another 5-7 minutes). Remove from heat and stir in chopped cilantro. 

Serve over brown rice, white rice or quinoa. Makes 4-5 adult dinner proportions. 

Notes from jalene:
The potatoes and the chickpeas feel/taste like the same texture to me. My husband didn't mind it but  you could exchange out the chickpeas for diced cooked chicken if you're not concerned with being Vegan. Or, you could sub out the potatoes for different vegetables such as yams or even apple. If you do use apples add them when you add in the zucchini instead of with the carrots. 

 

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PS- It used to be a pet-peeve of mine when recipes called for 1 Tbsp of Tomato Paste because then you're left with the rest of the can and you never know what to do with it! 

Well there's two options:

• You can freeze the remaining paste in icecube trays in 1 Tbsp amounts or 
• You can purchase this awesome Premier Tomato Concentrate powder from Premier Research Labs. I mix 2 tsp water with 1 tsp of paste to get 1 Tbsp of Tomato paste. The canister stores great on the shelf and has lot of other healthy uses as well. (You can put it into your smoothies too!)

(Premier Research Labs is a company that sells a lot of EXTREMELY healthy food and supplements.) I get my Coconut Oil and sea salt from them as well. You can buy it through my husband's clinic. Just call and ask them for it and they can order and ship it out to you (801-766-6580).
 

Premier Pink Salt 

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Premier Tomato Concentrate

Premier 
Coconut Oil