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