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Vegetable Curry

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Cuisine Indian

Ingredients
  

  • 1 onion minced
  • 2 sweet potatoes sliced and diced
  • 4 carrots diced
  • 1 zucchini chopped
  • 4 leaves of red cabbage chopped
  • 3 cups of kale chopped
  • 2 to matoes chopped
  • 6 whole cloves ground fresh
  • 1 Tbs coriander seeds ground
  • 1 Tbs cumin seeds ground
  • 2 Tbs turmeric
  • 3 Tbs fresh ginger root grated
  • 3 cloves garlic minced
  • 2 teaspoon salt or more to taste
  • 2 Tbs coconut oil
  • ¼ water or more as needed

Instructions
 

  • Melt oil in a large pot on medium heat and add spices, garlic and ginger (not the salt). Sautee until aromatic but not burning.
  • Add onion and sautee for about 5 minutes
  • Add other veggies (all but the kale), and a little water. Stir the veggies in with the spices and oil. Cover the pot and allow to cook on low for about ten minutes
  • When the carrots and sweet potato are just about ready, toss in the kale and salt- stir and cover.
  • When the kale is glowing it’s beautiful green self, it is ready.
  • Serve on greens or rice.