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Seasonal Vegetable Curry

2 tablespoons coconut oil
1 onion, peeled and diced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/8 teaspoon cinnamon
2 carrots, peeled and diced
½ cup snow peas
1 bunch asparagus
2 cups garbanzo beans
1 15oz can of unsweetened coconut milk (I recommend Native Forest brand)
4 cups vegetable broth
2 bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)
Salt and pepper to taste
Fresh cilantro for garnish

In a large pot heat coconut oil and sauté onions and spices until the onions are soft (about 6-8 minutes). Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable broth. Simmer until the veggies are tender (about 15 minutes). Add the greens, then season with salt and pepper.

 Seasonal Vegetable Curry
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