Ingredients
- 2 cups (500 ml) broth (or water for vegan option)
- 2 small sweet potatoes, peeled and diced (approx. 8 oz)
- ½ small cauliflower, broken into very small florets (approx. 8 oz)
- 1 zucchini, diced
- 2 Tablespoons curry powder (or use turmeric powder for AIP)
- ¼ cup cilantro, finely diced (optional)
- 1 Tablespoon arrowroot powder (optional)
- Salt to taste
Recipe Description
DESCRIPTION: This vegetable curry recipe is delicious and healthy.
Some days, I just want vegetables. Not boring over-steamed bland vegetables, but delicious fragrant yummy veggies. So, if that’s the mood you’re in, then this colorful vegetable curry recipe will brighten your day.
This Colorful Vegetable Curry Recipe is very quick and easy to make and paleo, aip and vegan compliant as well.
Recipe Directions
- Place the broth in a saucepan and start boiling with the lid on.
- Meanwhile, first peel and then dice the sweet potatoes into very small chunks (1/5-inch cubes). Place sweet potato cubes into saucepan and replace the lid.
- Break the cauliflower into small florets and place into saucepan and replace the lid.
- Dice the zucchini and place into sauce pan. Add the curry powder and salt to taste and replace the lid. Boil for 10 more minutes.
- Add in the cilantro, mix well, and serve.
- [OPTIONAL – to thicken the soup, remove the vegetables and keep the soup simmering on the stove. In a small bowl, mix 1 Tablespoon of arrowroot powder with 2 Tablespoons cold water. Pour the mixture into the soup and stir for 1 minute until it thickens. Pour the thick soup over the vegetables.]
