Vegetable Curry (Vegan, GF)
You can use any veggies you desire. Pictured is zucchini, carrots, broccoli, & sweet potatoes. The recipe below is for my favorite vegetable version for this dish.

You can use any veggies you desire. Pictured is zucchini, carrots, broccoli, & sweet potatoes. The recipe below is for my favorite vegetable version for this dish.

Ingredients:

1 head broccoli

1 ½ cups frozen peas

1 med sweet potato

Handful organic spinach

1 yellow onion

2 cloves garlic

2 Tbsp coconut oil

2 ½  Tbsp green curry paste

1 cup canned coconut milk (full fat)

2 Tbsp coconut aminos

1 tsp sea salt

2 tsp garlic powder

2 tsp curry powder

1 tsp basil

*optional seasonings:

2 tsp crushed red pepper

1. Chop potatoes and broccoli into bite size pieces.

2. Chop onions and garlic into small pieces. Warm on pan with 1 Tbsp of the coconut oil. Stirring frequently on med heat for about 3 minutes. Add potatoes and rest of coconut oil (1 Tbsp). Stir frequently until potatoes start to become tender.

3. Add remaining ingredients & spices, stirring occasionally on med high heat for 5 mins. Cover on low heat for another 5-10 mins to let simmer.

4. Serve on top of white rice or quinoa. Top with more coconut aminos, salt, & pepper to taste.