You’re probably expecting me to throw some lentils in this dish . . . and I probably would have if I had any! With or without lentils, this curry dish, full of veggies, is packed full of flavor and perfect over the ginger-lime rice. This is such a fast and easy dish that I don’t even have more pictures for you! But don’t worry, you won’t need them; dinner will be ready in 30 minutes!
INGREDIENTS:
2 medium russet potatoes
1 Tbs coconut oil
3 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 medium zucchini, sliced into 1/2″ pieces, then cut in half
3 C mushrooms, quartered
2 Tbs yellow curry powder
3/4 tsp garam masala
1 tsp salt
1/4 to 1/2 tsp cayenne
1 C vegetable broth
2 cans coconut milk
2 C rice
1 Tbs fresh ginger
Zest from one lime
4-5 green onion, sliced
DIRECTIONS:
Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before slicing and cutting into cubes. In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes. Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well. Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes. Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes. 5 minutes before serving, fold in the potatoes and mushrooms. Serve over the rice and top with green onions. Enjoy!
- 2 medium russet potatoes
- 1 Tbs coconut oil
- 3 cloves of garlic, minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, sliced into ½" pieces, then cut in half
- 3 C mushrooms, quartered
- 2 Tbs yellow curry powder
- ¾ tsp garam masala
- 1 tsp salt
- ¼ to ½ tsp cayenne
- 1 C vegetable broth
- 2 cans coconut milk
- 2 C rice
- 1 Tbs fresh ginger
- Zest from one lime
- 4-5 green onion, sliced
- Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before slicing and cutting into cubes.
- In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes.
- Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well.
- Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes.
- Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes.
- minutes before serving, fold in the potatoes and mushrooms.
- Serve over the rice and top with green onions. Enjoy!
