Vegetable Curry with Babassu
  • A fewcups vegetablessee recipe notes (below) for suggestions
  • 2 onions
  • 3cloves garlic
  • 350ml vegetable stock
  • 2tablespoons Babassu Oil
  • 2teaspoons curry powder
  • 1teaspoon cumin
  • 1teaspoon coriander
  • ½teaspoon ginger powder
  • sea salt
  • black pepperfreshly ground
  • 1tablespoon lemon juice(optional)
  1. Peel and chop the garlic and onions. Wash and drain the vegetables and cut into bite sized pieces.
  2. 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.
  3. 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
  4. Cook for about 15-20 minutes, until vegetables are just tender.
  5. Taste and add more salt if necessary and if you want a stronger curry taste, add the lemon juice.
  6. Serve on rice, millet or couscous.
  7. 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