This plant-based curry is full of antioxidants and hearty fiber-rich root vegetables, meaning you’ll be satisfied long after mealtime. Best of all, its infused with a ginger tea for digestive support!
A Taste of Thai
Curry is a staple in Thai curry and can be found with an array of vegetables, meat and colors ranging from green to red. In this yellow curry, celery and onion are simmered with parsnips and sweet potatoes for a vegan curry that’s a feast for the senses.
Fill Up with Root Veggies
Root vegetables are known for their hearty texture that turns ordinary soups and stews into hearty meals with staying power. We opted to use parsnips which add floral flavor notes to the curry along with sweet potatoes for richness. Turnips, white potatoes, or carrots can also be added. Amp up the protein by adding cubed tofu, chicken or edamame to your curry.
Tip: For more veggie goodness, add chopped kale, bell peppers or broccoli florets.
A Broth with Benefits
Coconut cream is combined with vegetable stock, curry paste and ginger tea for a creamy broth. Coconut cream is the thick portion on the top of canned coconut milk. It helps thicken sauces and soups without using flour because of its high-fat content. Curry is an unexpected place to find tea, but ginger tea marries effortlessly with the Thai flavors of this stew. Digestion supporting ginger tea adds tangy warm notes to the curry and helps support a healthy immune system.
Fresh basil and tangy lime finish off each bowl of curry adding freshness and complexity to each bite. This curry easily reheats and can be served over cauliflower rice or jasmine rice if desired to create more servings. Fresh chopped cilantro can also be used in place of basil.
- 1 tbsp coconut oil
- 2 cups cubed sweet potatoes
- 2 cups chopped parsnips
- 1/2 cup sweet white onion
- 1 cup sliced celery
- 1 tsp minced garlic
- 4 cups vegetable stock
- 1 cup full-fat unsweetened coconut cream
- 2 sachets Pique Ginger Digestion Elixir
- 2 tbsp yellow curry paste
- 1 tsp sea salt
- 1/2 cup fresh basil
- 1 lime sliced into wedges
Heat coconut oil over medium heat in a 5-quart Dutch oven. Add sweet potatoes, parsnips, celery, and onion. Sauté covered for 10 minutes. Remove lid and stir in garlic. Cook 1 minutes.
Add vegetable stock and curry paste. Bring to a boil. Boil for 15-20 minutes, until vegetables are tender. Stir in coconut cream, ginger digestion tea, basil and sea salt. Cook 2 minutes longer. Ladle into bowls and serve hot garnished with fresh basil and lime.