“Curry” with Summer Veggies

[Serves 4]
You can add chicken to this dish as an option during phase 1 and 3.
INGREDIENTS
1 onion, peeled and diced
3 cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/8 teaspoon cinnamon
1 medium summer squash, diced
1 zucchini
2 baby bok choy, chopped
½ cup sugar snap peas
2 cups garbanzo beans, cooked or canned
1 cup shredded chicken (optional, not during phase 2)
1 15oz can of unsweetened coconut milk (I recommend Native Forest brand)
1 cup 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 basil and cilantro for garnish
2 tablespoons coconut oil

In a large pot heat coconut oil and sauté onions until they are soft (about 6-8 minutes). Add the garlic and spices. Add the vegetables, beans (or chicken), and coconut milk. Bring to simmer and add the vegetable stock. Simmer until the veggies are tender (about 10 minutes). Add the greens, then season with salt and pepper.

Serve with brown rice. Garnish with basil and cilantro