I LOVE grocery shopping! It’s one of my past-times…looking for good deals, scouring the produce, stocking up on nuts. In fact, my boyfriend and I often wander around the local shops in Korea for fun. Date night, anyone? 
However, with this love for shopping and my addiction to whole, perishable foods, I often find myself with an exorbitant amount of veggies and fruits in my fridge.
You can’t go wrong with curry!
One of my go-to ways to use my veggies is by making curry! There’s no right or wrong way to make a curry. I love experimenting with different textures and spices.
So for this paleo Indian curry, I used…
Ingredients:
- 1 cup diced peppers
- 1 cup sliced cabbage
- 1 cup mushrooms
- 1/2 diced large zucchini
- 1 large carrot
- 3 medium-sized sweet potatoes
- 1 cup diced pumpkin (leave the skin on for added fiber!)
- 1/2 cup coconut cream (Make sure to find a brand without added thickeners like carrageenan! Also double-check that it’s not coconut milk but rather 80% or above cream. The only difference is the amount of water added to the cream, so you get more bang for your buck!)
- 1/2 cup water
- 1/2 cup tomato sauce
- 1 tbsp garam masala
- 1 tbsp cumin
- 1/2 tbp fenugreek
- 1 tsp ginger
- 1 tsp cardamom
- 1/2 tsp salt
Recipe:
1. Chop up your sweet potatoes, carrots and pumpkin. Place them in the oven to roast.
2. Cut up your cabbage, peppers, mushrooms and zucchini. Place these veggies in a pot and simmer on medium-heat for about 15 min. Stir occasionally.
3. Add your roasted veggies to the mixture as well as your spices.
4. When your whole room smells of spice and deliciousness, your veggies are now well-seasoned. Add your coconut cream and water. Let simmer for 20 min or so.
5. Enjoy! (If you don’t follow a strict paleo diet, serve with your favorite gluten-free rice or quinoa!)
*And remember, you can use whatever veggies or spices you enjoy! Just add appropriate amounts of liquid (coconut cream and water, 1:1 ratio) as needed for the right consistency.
