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Winter dilly carrot and zucchini curry (V, GF, Paleo}

This winter dilly carrot and zucchini curry is full of simple, wholesome ingredients that will give your soul and gut a healing boost, and get a comforting dinner on the table in under 30 minutes. 

Cuisine: Vegetarian , Vegan , gluten-free

Ingredients

  • 3 TBs grapeseed oil
  • 2 large onions
  • 4 garlic cloves
  • ½ TB Turmeric
  • ½ TB pepper
  • 1 TB sugar
  • ¼ TB cumin
  • ¼ TB sweet Moroccan paprika
  • 4 cups water
  • ½ TB salt
  • 4 carrots cut into ½-inch thick slices
  • 5 zucchini cut into ½-inch thick slices
  • ½ cup chopped fresh herbs - parsley is preferable but cilantro or dill will do as well
  • Juice of 1 lemon

Instructions

    Cup of Yum
  1. Preheat big pot or dutch oven to medium-high heat.
  2. Add 3 TBs of grapeseed oil. Sautee onions until their colour changes on high heat, for 3 mins. Add garlic and all spices except salt, mix well and sautee for a minute.
  3. Add 2 cups water and carrots and bring to a boil. Cover and cook on medium heat until carrots have softened a bit, 10 minutes. 
  4. Add zucchini and remaining 2 cups of water and salt. Cook, covered for 10 minutes, then an additional 5-10 mins uncovered. 
  5. Add chopped herbs and juice of 1 lemon.
  6. Serve as a stew on its own, with rice or with naan bread.