Vegetable Curry | Paleo | Gluten-free | The JOYful Table

Ingredients

• 2 Tbsp coconut oil
• 2 onion(s), diced
• 1/2 bunch coriander, chop 1 Tbsp of stems to cook & keep leaves for garnish
• 1 Tbsp lemon zest
• 3 tsp garlic, minced
• 3 tsp ginger, minced or finely grated
• 1 Tbsp ground cumin
• 1 Tbsp ground turmeric
• 1 Tbsp ground coriander
• 2 tsp paprika
• 1/4 - 1/2 tsp cayenne, to taste
• 800g sweet potato(s), chopped into 2.5cm cubes
• 1 lge parsnip(s), diced
• 3 - 4 cups chicken broth/stock, or vegetable
• 1/2 sml cauliflower, chopped into small florettes
• 200g green runner beans, trimmed and cut into 2.5cm pieces
• 1 zucchini, chopped
• 230g can water chestnuts, drained and sliced
• 1 cup/250ml coconut cream
• Juice from 1 lemon(s)
• 2 tsp pink Himalayan salt, or sea salt
• 200g grape or cherry tomato(es), halved
• 3 lge leaves kale, strip leaves from the stems and tear into small pieces
• ACCOMPANIMENTS and GARNISH:
• 3 - 4 hard boiled eggs, sliced
• 2 - 3 spring onions, thinly sliced
• Coriander leaves, chopped
• Red chilli, thinly sliced
• Cashews, roughly chopped