PHRECIPE

Veggie Coconut Curry

Serves: 4

Instructions
Melt the coconut oil in a large pan over medium heat. Add the onion and peppers and cook for 3-5 minutes, until beginning to soften, stirring frequently.

Ingredients

• 1,15 oz can light coconut milk
• 1.5 TBS unrefined coconut oil
• 1 medium onion, chopped [~1c or a little more]
• 2 orange/red/yellow peppers, sliced
• 3 medium carrots, sliced
• 6 cups spinach
• 2 cups broccoli
• 2 cloves garlic, minced
• 2 TBS curry powder
• 1/2 tsp turmeric
• 1/4-1/2 tsp garam masala (spicy!)
• 1 TBS honey
• 3/4-1 tsp salt
• black pepper

Instructions
Melt the coconut oil in a large pan over medium heat.
Add the onion and peppers and cook for 3-5 minutes, until beginning to soften, stirring frequently.

Stir in the minced garlic, curry, turmeric, garam masala, salt and pepper, and cook for 30 seconds – 1 minute until fragrant.

Add the coconut milk and honey, and bring to a boil.

Reduce heat to simmer and cover for 10 minutes.

Remove cover, continuing to simmer and add carrots, spinach and broccoli. Cook another 8-12 minutes, until the veggies are tender and the sauce has thickened, stirring every few minutes.

Tips/substitutions: Another high heat cooking oil can be subbed for coconut (sunflower, safflower, etc). Garam masala is quite spicy but is packed with flavor. Start by adding ¼ tsp and add more as desired. To make vegan, maple syrup can be subbed for honey.

-Source: Edible Perspective http://www.edibleperspective.com/2012/01/veggie-coconut-curry/

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