(can substitute or add any veggies you like)
NOTE: I get most of these ingredients from Trader Joe's (curry powder, veggie broth, coconut milk)
5-6 MUSHROOMS, sliced
1 ZUCCHINI, sliced
1 BROCCOLI head
1 BELL PEPPER (any color) and/or JALAPEÑO, sliced
8-10 SNAP PEAS
1 TOMATO, cubed
1 ONION, diced
2-3 CLOVES of GARLIC, minced
1 small piece of fresh GINGER, minced
Spices: curry powder, turmeric, paprika, himalayan pink salt, black pepper
1 carton low sodium vegetable broth
1 can coconut milk (or cream)
Steam broccoli for a few minutes
Sautee veggies with olive oil in large saucepan. Season with salt, pepper, turmeric, paprika
NOTE: I like to cook each veggie separately and collectively add them to a pot as I go.
Sautee onion, ginger, and garlic with olive oil, salt, and pepper for a few minutes
Add vegetable broth, curry powder, turmeric, ginger, salt, pepper
Reduce heat, then stir in coconut milk
Combine cooked veggies with curry sauce and let simmer for a few minutes.
Add tomato in at the end.
Serve with quinoa or rice or as a soup.
Garnish with cilantro and/or diced avocado (optional).