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We’ve been trying Imperfect Foods for a couple of months now and I’ve found it to be convenient and I like seeing what the “imperfections” are and then getting mad that people don’t know that misshapen sweet potatoes taste exactly the same as regular ones. It can be a bit of a game, too, figuring out the savings over Woodman’s since there’s a shipping cost involved. Anyhoo, that link up there will get us both $10 off if you sign up.
Why did I tell you about that? Because I had a head of broccoli from Imperfect that needed to be used up and a craving for antioxidants. Weird, I know.
The picture above contains only a few of the actors in this delicious musical. I added garlic powder, turmeric, red pepper flakes, cayenne pepper, a little almond butter, and another carrot (the one looked lonely).
To start, the diced aromatics go into some heated coconut oil until translucent. I then added all of the spices and seasonings, including some agave nectar, along with a tablespoon of that delicious bouillon (the vegetarian style is as good!) along with about a cup of water. This results in the magical concentrate of a germ-killing concoction.
It doesn’t look super pretty, but the best things are not.
To this, add a can of coconut milk. I’m not really sure the tastable difference between light and regular, but I had a can of not-light and used it happily. The solids that hang out at the top of the can will melt eventually. I find it looks like a barista trying to make a latte.
Once the seasonings, spices, flavor, and milk are melded together, add the vegetables and bring to a simmer.
After it’s got a good simmer goin’ on, turn the heat down a bit, cover, and set a 10-minute timer.
Serve, eat, enjoy, relish, share, comfort, be.
Coconut Curry Veggies
- 1 Tbsp coconut oil
- 1/2 c onion chopped
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp red pepper flakes
- 1/2 tsp cayenne pepper
- 1 Tbsp Better Than Bouillon chicken or mushroom
- 1 Tbsp curry paste
- 1 tsp agave nectar
- 1 15 oz can coconut milk
- 2 c broccoli florets
- 2 carrots cut into coins
- 1 15 oz can chickpeas drained and rinsed
- Melt the coconut oil over medium and add the onions and garlic when ready. Stir and cook until onions are translucent (about 5 minutes).
- Add all of the dry spices, then the bouillon, agave nectar, curry paste, and water. Stir until combined.
- Stir in coconut water and the solid cream. Once incorporated, add the broccoli, carrots, and chickpeas. Stir it up and bring to a simmer. Cover and set a 10-minute timer.
- Serve over your favorite kind of rice or with naan.