Spring Vegetable Turmeric Curry

This rich + flavourful curry features plenty of Fair Trade coconut milk + spring vegetables, and it’s extremely versatile – you can add in whatever veggies you have on hand, and feel free to throw in some tofu or chicken for extra protein! Serve alongside basmati rice or quinoa for the perfect “back pocket” weeknight meal.

1 tbsp. coconut oil
1 inch fresh ginger, minced
1 clove garlic, minced
2 tsp. ground Fair Trade turmeric
½ tsp. ground cumin
1 organic sweet potato, cubed
1 bunch organic asparagus, chopped into 1-inch pieces
2 large organic carrots, cubed
2 cans Fair Trade coconut milk (can do half water if you want it lighter!)
½ tsp. salt
⅓ c. chopped cashews, for garnish
Cilantro for garnish

Heat your coconut oil in a large pot over medium heat. Once melted, add in your minced ginger + garlic and cook for a few minutes. Add in your spices and let them toast for a minute or so. Then, throw in your sweet potato + carrots and stir to coat with the spices, then let them soften for a couple of minutes in the pot. Pour in your coconut milk and bring the mixture to a boil before reducing the heat to medium-low and allowing the mixture to simmer for 10 mins. Add in your asparagus and let cook for another 5-10 minutes, then test the vegetables and make sure they are tender. Remove the mixture from the heat and add in your salt, tasting and adjusting as necessary. Serve with rice or quinoa and top with your garnishes!