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–+ servings

Veggie Van Curry

Vegan, Vegetarian
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

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
Keyword coconut, Curry, dairy free, gluten free, healthy, vegan, vegan dinner, vegetarian, whole grain
Tried this recipe?Let us know how it was!