Vegetable Coconut Curry

Vegetable Coconut Curry
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  1. 1 tablespoon coconut oil (or olive oil)
  2. 1 small yellow or white onion, diced
  3. 4 cloves of garlic, minced
  4. 1 tablespoon fresh grated ginger (or 1 teaspoon ground)
  5. 1/2 cup organic broccoli florets
  6. 1/2 cup organic diced carrots
  7. 1/4 cup diced tomato
  8. 1/3 cup snow peas (or sugar snap peas)
  9. 1 tablespoon curry powder
  10. pinch of cayenne
  11. 2 cans of lite coconut milk
  12. 1 cup of vegetable stock
  13. Celtic sea salt and black pepper to taste
  1. Heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch of salt and pepper and stir. Cook, stirring frequently until softened (approx 5 minutes).
  2. Add curry powder, cayenne, vegetable stock, coconut milk and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes
  3. Add snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  4. Taste and adjust seasonings as needed. May need more salt.
Risa Groux Nutrition