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Coconut Curry Veggies

Packed full of germ-fighting spices and vegetables, you'll feel amazing (at least) while eating it!
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Servings 4

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.