Vegetable Curry

Food Photography

Ingredients: 1 onion, 5 slices of fresh ginger, 2 tbsp grass-fed ghee or coconut oil, 15 oz. coconut milk, ½ cup vegetable broth, 2 tbsp turmeric powder, 1 tbsp curry powder, black pepper & salt to taste, fresh or dried herbs - parsley, oregano, thyme (these are optional). Any combination of vegetables (peeled and diced): 1 sweet potato, 1 cup carrots or parsnips, 1 cauliflower or broccoli, 1 courgette, 1 eggplant, 1 cup mushroom, 1 cup okras, 1 cup green beans or anything else as you like.


Add ginger slices and toast under medium heat for about 30 seconds before adding 2 tbsp ghee or coconut oil.

Add root vegetables (sweet potatoes, carrots, parsnips)and cook for about three to five minutes.

Add cruciferous vegetables (cauliflower or broccoli) and cook for two to three minutes.

Add all other vegetables (zucchini, eggplant, mushroom, okra, green beans).
Add ½ cup vegetable stock and simmer for 10 minutes in low heat or until they are ready to eat.

Mix in coconut milk at the end and simmer for a few minutes. Don’t let it boil. Serve when ready.

Mix in coconut milk at the end and simmer for a few minutes. Don’t let it boil. Serve when ready.

Cherry Popsicles