Coconut Curry Veggies
Packed full of germ-fighting spices and vegetables, you'll feel amazing (at least) while eating it!
- 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.