vegetable curry

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and halved
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (13.5 ounce) can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and ginger and cook for 1 minute more.
4. Stir in bell pepper, broccoli, cauliflower, and green beans.
5. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
6. Add diced tomatoes, coconut milk, curry powder, turmeric, and chili powder (if using).
7. Bring to a simmer, reduce heat, and cover. Cook for 15-20 minutes, or until vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.

Notes

• For a richer flavor, use full-fat coconut milk.
• Adjust the amount of curry powder to your preference for spice.
• You can add other vegetables like potatoes, peas, or spinach.
• Serve with rice or naan bread.