Vegetable Curry with Coconut

Ingredients

• 2 tablespoons Coconut Oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1 tablespoon, grated Ginger
• 1 medium, chopped Red Bell Pepper
• 1 cup Broccoli Florets
• 1 cup Cauliflower Florets
• 1 cup, chopped Carrots
• 1/2 cup, trimmed Green Beans
• 1 14.5 oz can Canned Diced Tomatoes
• 1 13.5 oz can, full-fat Coconut Milk
• 2 tablespoons Curry Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon, or to taste Salt
• 2 tablespoons, chopped for garnish Cilantro

Instructions

1. 1

   Heat coconut oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.

3. 3

   Stir in the curry powder and turmeric and cook for another minute, stirring constantly, until fragrant.

4. 4

   Add the red bell pepper, broccoli, cauliflower, carrots, and green beans. Cook for 5 minutes, stirring occasionally.

5. 5

   Pour in the diced tomatoes and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the vegetables are tender.

6. 6

   Season with salt to taste.

7. 7

   Serve hot, garnished with fresh cilantro. Enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.