INGREDIENTS

VEGETABLES 

(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 

SAUCE

Spices: curry powder, turmeric, paprika, himalayan pink salt, black pepper

1 carton low sodium vegetable broth

1 can coconut milk (or cream)

INSTRUCTIONS

VEGETABLES

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.

SAUCE

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).

Rowanne JaserComment