Carrot Coconut Lime Weeknight Curry

Serves: 2

There’s nothing more comforting than a warm bowl of vegetable curry, but let’s be honest, we don’t normally have the patience to make it from scratch! This method is the ultimate #MedlieMix – simply use our Carrot Coconut Lime as an easy, wholesome base and pack in a few extra servings of veggies while you’re at it!

INGREDIENTS:

• 1 bottle Medlie Carrot Coconut Lime
• 1 tsp ground turmeric
• 1 cup potatoes (white or sweet), chopped
• 1 cup butternut squash, peeled and chopped
• 1 cup chopped carrots
• 1 tbsp ginger, chopped
• 1 can coconut milk
• 1 tbsp olive oil
• Sea salt, to taste
• Pepper, to taste

INSTRUCTIONS:

• Combine 1 bottle Carrot Coconut Lime with turmeric, 1/2 teaspoon salt and generous pinch black pepper in a large mixing bowl
• Heat 2 tablespoons of olive oil in a large skillet on medium-high heat, watching to ensure the oil doesn’t smoke but is sufficiently heated to begin caramelizing your veggies as soon as you drop them in the pan
• Add your veggies and sauté for 8-10 minutes, stirring occasionally to ensure all surface areas are getting caramelized evenly
• Add ½ cup water and cover for another 6 minutes, softening the vegetables even more
• Once the water is evaporated, add your curry sauce along with ½ cup coconut milk and ½ tablespoon ginger
• Turn the heat back up to medium-high and let the sauce simmer and reduce for another 10 minutes or so
• Serve over cooked rice, quinoa or cauliflower rice (perfect for Whole30)