Vegetable Curry with Babassu

Ingredients

A few cups vegetables see recipe notes (below) for suggestions

2 onions

3 cloves garlic

350 ml vegetable stock

2 tablespoons Babassu Oil

2 teaspoons curry powder

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon ginger powder

sea salt

black pepper freshly ground

1 tablespoon lemon juice (optional)

Instructions

Peel and chop the garlic and onions. Wash and drain the vegetables and cut into bite sized pieces.

Heat the Babassu Oil in a large pan and gently fry the onion and garlic and then add the spices to bring out their flavor. Add the vegetables, one at a time, starting with things like carrots that take longer to cook.

Cook for a few minutes without browning. Sprinkle with a bit of sea salt and then add the stock. Add water if necessary and cover with a lid

Cook for about 15-20 minutes, until vegetables are just tender.

Taste and add more salt if necessary and if you want a stronger curry taste, add the lemon juice.

Serve on rice, millet or couscous.

Note: If you don't have Babassu Oil you can use Coconut Oil instead.

Recipe Notes

Vegetable suggestions: broccoli, cauliflower, cabbage, carrots, celery, zucchini, peas, beans, pumpkin, sweet potato

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