Open Fire Veggie Curry

Open fire cooking is growing in popularity. It keeps your kitchen cool in the summer and is a great excuse to get outside. This vegan curry is a great, allergy friendly option! For this recipe, you'll need an open fire cooking setup, a cast iron pot with a lid (as well as something to safely get the lid on and off like a lid lifter), heat resistant gloves, plus everyday cooking bowls and utensils. Feel free to substitute your favorite vegetables in this dish and purchase a Whole30 compliant coconut milk if you'd like to keep the recipe Whole30 friendly.

15 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	443
Fat:	36 g
Carbohydrates:	27 g
Protein:	3 g
Calculated per serving.

by Eat Something Delicious

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View other recipes by Eat Something Delicious

Serves: 5

Ingredients

1.5 cups 1.5 cups 1.5 cups Green Beans, fresh, cut into bite sized pieces
1 whole 1 whole 1 whole Cauliflower, small, chopped
2 whole 2 whole 2 whole Carrots, sliced
0.5 whole 0.5 whole 0.5 whole Yellow Onion, thickly sliced
1 whole 1 whole 1 whole Red Bell Pepper, cut into strips
3 whole 3 whole 3 whole Potatoes, White, small, diced, (use any variety potatoes you prefer)
2 whole 2 whole 2 whole Dried Chiles, red
1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
2 cloves 2 cloves 2 cloves Garlic, minced
1 cup 1 cup 1 cup Water
2 tsp 2 tsp 2 tsp Salt, divided
4 Tbsp 4 Tbsp 4 Tbsp Curry Powder, see notes
27 fl oz 27 fl oz 27 fl oz Coconut Milk, full fat, (equivalent to 2 cans)
3 cups 3 cups 3 cups Cauliflower Rice (click for recipe), cooked, may sub regular rice if desired

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and prep veggies ahead of time (indoors, if that's easier).
Heat coconut oil in a cast iron pot over an open fire. Add minced garlic and heat until fragrant.
Stir in all vegetables, dried chilies, 1 tsp salt, and water. Cover and allow to cook for about an hour or until potatoes are fully cooked, stirring occasionally. The cooking time may vary significantly depending on your outdoor cooking setup.
If any water remains after cooking, drain off. ***Remove the 2 dried chilies. You probably don't want to eat these.***
In a separate bowl, whisk together coconut milk, curry powder, and 1 tsp salt. Stir into the veggies and allow to heat for about 5 more minutes.
Serve over rice or cauliflower rice. Garnish with red pepper flakes and green onion, if desired.

Notes

I used Penzeys "The Now Curry" seasoning and depending on the brand you use, you may want to use more or less to taste. Additionally, this brand is salt free so if your curry powder contains salt, you may want to reduce or omit the teaspoon of salt that gets mixed into the coconut milk. Use red pepper flakes or sliced green onion to garnish, if desired. Cooking times may vary significantly depending on your outdoor cooking setup.