Veggie Van Curry
This recipe is really all about the timing! It took some experimentation but we finally got it down to perfection. We use one pot and a 18″ cast iron skillet to whip up this delicious van favorite. Perfect for 2 and vegan and gluten free!
Equipment
- Skillet
Ingredients
- 1 Sweet Potato Medium-Sized
- 2 Carrots
- 1 head Broccoli
- 1/2 cup Lentils
- 1/2 cup Quinoa
- 1 tin Coconut Milk
- 2 tbsp Water
- 3 tbsp Curry Powder
- 4 pinches Himalayan Salt
Instructions
- Begin cooking the quinoa (1/2 cup grain to 1 cup of water) in a separate pot first and it should be done just after your skillet of curried veggies.
- Add coconut milk, lentils and 2 tbsp of water to the cast iron skillet and bring to a boil before reducing heat.
- Chop carrots into large pieces and add them to the cast iron with the lentils. Set timer for 20 minutes.
- While the carrots and lentils cook, chop large pieces of sweet potato and broccoli and add to skillet when the 20 minute timer is up. Set a timer for an additional 10 minutes.
Nutrition
Calories: 582kcalCarbohydrates: 110gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 990mgPotassium: 2374mgFiber: 34gSugar: 14gVitamin A: 28229IUVitamin C: 281mgCalcium: 288mgIron: 11mg
Tried this recipe?Let us know how it was!
on 11 November 2020
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