200g sweet potato
2 medium sized onions
2 garlic gloves
200ml coconut cream
200ml vegetable stock (yeast/additive free)
2 tbs coconut oil
2 tsp curry powder
sea salt and ground pepper
What to do:
Peel the onions and cut into small pieces.
Peel the garlic cloves and hack into fine pieces. Wash and drain the broccoli and carrots. Separate the broccoli florets from the stem and cut the carrots into thin slices.
Heat 2 tbsp of coconut oil in a large frying pan. Gently fry the onion, garlic and add the curry powder.
Add the broccoli, zuccini, sweet potato and carrots, season with a little bit of salt and briefly fry. Pour in the coconut cream and add water to create a suitable consistency and cover all vegetables. Add stock and cover the pan with a lid. Gently cook for about 12-15 minutes.
Season the curry with salt, pepper, 1 tbsp lemon juice and curry powder. Quickly bring back to boil and then serve.
Love and enjoy!