Ingredients
Oil: We used coconut oil, but you can use any type of organic neutral oil here. Just make sure it has a high smoke point!
Onion
Spices: Cumin, coriander, turmeric, cardamom, salt, chili flakes, pepper,
Coconut Milk
Mixed Vegetables: Garlic, ginger, squash, sweet potato, eggplant, cauliflower, peas, and spinach or kale. You can use any type of combination of veggies for this vegan curry recipe.
Vegetable Stock
Tejari Organic Vanilla Blend: Loaded with superfood ingredients such as red reishi, freeze-dried bananas for additional potassium, and plant-based protein, this blend is exactly what you need for your next meal.
Citrus: The juice of a lemon or lime; optional, but highly encouraged.
WHERE CAN I BUY ORGANIC TEJARI BLENDS?
You can find our Organic Tejari Superfood Blends here. There are so many yummy options to choose from for your next delicious recipes.
Are you curious about which Organic Tejari Blends are good for you? Take our quiz!
WHAT IS RED REISHI MUSHROOM GOOD FOR?
Red reishi mushroom has been used around the world for centuries and is known for its great benefits. A natural immune-booster that is great for controlling glucose levels, a lot of people take reishi mushrooms as daily supplements. Consult with your medical provider before introducing new supplements in your diet!
HOW TO MAKE THIS VEGAN CURRY RECIPE
In a pan, heat coconut oil. Add the onions and salt and sauté until the onions are translucent. Next, add in the spices and mix to combine. Add the ginger and garlic.
Next, add the coconut milk. Stir to combine, then toss in the vegetables. Toss to combine, add a pinch of salt, and then the veggie stock. Cover and cook for 10-15 minutes on low heat.
Ingredients
- 1/4 cup Tejari Organic Vanilla Blend
- 1 tbsp coconut oil
- 1 cup yellow onion, diced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp turmeric
- 1/4 tsp cardamom
- 1 tsp salt
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 can coconut milk (~ 2 cups)
- 2 cups squash/ sweet potato (either or both)
- 1-2 cups eggplant, cubed
- 2 cups cauliflower florets
- (but nearly any veggie combo will do!)
- 1 cup veggie stock
- 1/4 tsp chili flakes
- 1/2 cup frozen peas
- 1 handful spinach or kale, chopped
- sliced hot pepper, optional
- juice of lemon or lime, optional
Method:
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In a heavy bottomed pot, heat 1 tbsp coconut oil. Once hot, add yellow onions and a pinch of salt and saute until translucent. Once translucent, add in the spices and mix to combine until the onions are nicely colored. Saute for 2 minutes and then add in the ginger and garlic.
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Toss to combine for 1 min and then add in the coconut milk. Stir to combine until the coconut milk is a one color and then add in your veggies. Toss to combine, add a pinch of salt and then the veggie stock. Cover for 10-15 minutes over medium-low heat.
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Once veggies are tender and cooked through, fold in the kale/spinach and peas. Salt to taste and cover until peas and greens are cooked (1-2 mins).
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Lastly, stir in the 1/4 cup Tejari Organic Vanilla Blend and add in optional hot peppers. You can add in juice of lemon or lime here as well.
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Serve hot over rice or greens.
