1 tbsp. coconut oil (olive oil can also be used)
1 medium onion (cut in ¼’s and separated)
2 tsp. fresh ginger (finely chopped)
2 cloves of garlic (crushed)
1 cup cauliflower florets
1 cup broccoli florets
1 cup diced carrots
1 cup diced sweet potatoes
1 tbsp. curry blend
1 tin coconut milk
1 cup organic vegetable stock
1 zucchini (thickly diced)
1 green/red chilli (seeded &sliced) optional garnish
To serve this dish with rice, put your brown rice on to cook now, while you’re making the curry. Brown rice will take about 30 minutes to cook.
Once that’s on, place the coconut oil, onions, carrots, broccoli, and cauliflower in a large non-stick pan and cook over a medium heat until they have softened a little. (Approx. 5-8 min.) Add the curry powder blend and cook a further couple of minutes.
Carefully pour the coconut milk and vegetable stock into the pan and bring this to the boil, allowing them to simmer for 10-15 minutes. Lastly add the zucchini for the final 5 minutes of cooking so it doesn’t overcook. Add a little salt and pepper to your desired taste.
Serve over the rice, which should be ready to go now.
Enjoy 🙂 Shaz