Curry With Rice

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients

• 1 small head broccoli, cut into florets
• 1 medium sweet potato, peeled and diced (small pieces)
• 1 carrot, sliced or chopped
• 1 bell pepper, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh grated ginger
• 1 cup oat milk
• 1 cup chopped tomatoes
• 2 tbsp curry powder (adjust to taste)
• 1/2 cup frozen peas
• Olive oil
• Salt + pepper to taste
• A squeeze of lemon or lime

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+ Side

• A portion of cooked rice (cook separately while curry simmers)

Steps

1. Sauté the base:
   In a large pot, heat olive oil.
   Add chopped onion and sauté until soft.
   Stir in garlic and ginger and cook for 1 more minute.

2. Add spices:
   Add curry powder. Stir well for 30 seconds until fragrant.

3. Add veggies:
   Toss in sweet potato, carrot, and bell pepper. Stir to coat in the spices.
   Pour in the chopped tomatoes and milk. Stir well.

4. Simmer:
   Bring to a gentle boil, then reduce heat.
   Cover and simmer for 15–20 minutes or until the sweet potatoes are tender. Add broccoli florets and frozen peas (and any quick-cooking veggies like spinach) in the last 5–7 minutes.

5. Finish it:
   Season with salt, pepper, and a squeeze of lemon or lime juice.
   Garnish with fresh herbs and serve with rice and some of my naan bread or soda bread.