Coconut Curried Broccoli and Carrots
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1” inch piece ginger, peeled and minced
- 1 teaspoons curry powder
- 1 teaspoon turmeric
- 1 head broccoli, tops cut into florets, stems peeled, chopped (about 4 cups)
- 1 cup carrots, cut into half moons
- ½ cup water
- ¼–½ teaspoon Celtic sea salt (depending on if your curry powder has salt)
- 2 cups cabbage, very thinly sliced (kale is also good here)
- 1 ¼ cups canned whole coconut milk
Instructions
- Heat the coconut oil a skillet on medium heat.
- When the pan is hot add the onion and cook, stirring until onions are soft, about 8 minutes.
- Add the garlic and ginger, and cook for another minute, until fragrant.
- Add curry and turmeric, stir.
- Add the broccoli, carrots, water and ¼ teaspoon sea salt. Cook, covered, for 2-3 minutes, or until the broccoli is bright green and most of the water is absorbed, stirring occasionally.
- Add the cabbage and coconut milk, turn up the heat until it begins to boil, then turn down to a simmer to cook for another 3-4 minutes, until the vegetables are tender.
- Taste to adjust salt. Serve warm.
Find it online: https://eatwellenjoylife.com/coconut-curried-broccoli-carrots/