STIR FRY
2 tablespoon coconut oil
1 large onion, diced
2 teaspoons ginger powder
3 garlic cloves, minced
2 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
ROAST THESE
2 tablespoons olive oil
3 medium gold potatoes, cubed
2 carrots, diced
1 head cauliflower
salt to taste
MIX IN LATER
1 tablespoon brown sugar
1 can of coconut milk
1 can of diced tomatoes
1 cup green beans
1 cup frozen peas
1 can of garbanzo beans, rinsed and drained
TOPPINGS (optional)
1/2 cup cashews
1/2 cup chopped cilantro
Directions
Preheat oven to 400 degrees.
Chop: the potatoes, carrots, and cauliflower. Toss with some olive oil and salt. Spread on a baking sheet. And put into the oven, once it's heated. These will need to bake for about 30-45 minutes, stirring twice throughout. Bake until veggies are soft enough to poke a fork into, and nice and crispy on the outside.
While veggies are roasting in the oven, start prepping the other ingredients. Heat the coconut oil in a large wok over medium heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook an additional 1 minute, taking care not to burn the garlic. Add the rest of the spices, stir and cook for 2-3 minutes until spices are fragrant.
To the wok, add the coconut milk, diced tomatoes, brown sugar, and 1 cup of water. Simmer on medium for 5-10 minutes. Continue to stir frequently, so not to burn the mixture.
If you want to make white rice to go with this, start it around this time (making white rice on the stove top needs about 12 minutes to simmer).
Add the peas, garbanzo beans, and green beans. Stir and cook for another 5-10 minutes.
Add the veggies from the oven (everything except for the toppings should be in the wok now). Stir the entire mixture. Reduce heat to low, and simmer for a few more minutes.
Top with cashews and/or cilantro and serve over rice with naan.
Note: I made this with 2 cups (dry) rice, and that was enough for dinner for 2 plus 4 more leftover lunches!
Nutrition
Makes way too many servings for 2 of us
Adapted from
https://www.delishknowledge.com/weeknight-vegetable-korma/