This Molly Watson vegan curry highlights fall crops (including tender baby ginger if you can find it) and it comes together quickly, making it perfect for a weeknight meal. Note: This is best made with regular coconut milk; if you choose to use low-fat coconut milk, don't let it come to a boil or it will separate.
Prep Time: 15m
Cook Time: 15m
2 sweet potatoes
1 head (about 1 pound) broccoli
2 cloves garlic
1-3 fresh hot chiles
4 green onions
1-inch piece of fresh ginger
2 tablespoons coconut or vegetable oil
1/2 teaspoon fine sea salt
2 15-ounce cans coconut milk
optional garnish: cilantro
- Peel the sweet potatoes and cut them into bite-size pieces. Trim the broccoli and cut it into bite-size florets. Peel the broccoli stem and cut it into thin rounds.
- Do the rest of the prep work: Peel and mince the garlic; finely chop the chiles; trim and slice the green onions; peel and grate the ginger. Set them all aside. In a medium pot over high heat, heat the oil. Add the garlic, chiles, onions, ginger, and salt. Cook, stirring until sizzling and fragrant, about 30 seconds. Add the sweet potatoes and the coconut milk and bring to a boil. Reduce heat to a simmer and cook 10 minutes.
- Add the broccoli and cook until the vegetables are tender about 10 more minutes.
- Serve the curry hot, over cooked rice and garnished with cilantro, if you like.
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