Power Vegetable Coconut Curry

January 5, 2018

This super-powered healthy vegan bowl is loaded with mind and body nutrients and delicious taboot. It’s from chef and home cook Kim Yokely, massage therapist and private chef to Jill Scott in Nasvhille.

Ingredients

1 tablespoonoil

1 tablespoonyellow onion diced

1/2red or green bell pepper diced

5sprigs fresh thyme (and for garnish)

1 teaspooncurry powder

1 tablespoonground turmeric

1/2 teaspoonground cumin

1/2 teaspoonground coriander

Pinchcayenne pepper

1 cupchopped peeled butternut squash or sweet potatoes

1/3 cupchopped red potatoes

12 ounceslite coconut milk or cream

2carrots, sliced thin

1 cupbroccoli florets

1-2 tablespoonsturbinado or brown sugar

PinchHimalayan Pink Salt and Black Pepper to taste

Preparation

1. Heat oil in a large pot. Add onions, saute 3 minutes, add pepper, saute 3 minutes.

2. Add thyme, curry, turmeric, cumin, coriander, and cayenne pepper, stir well. Add squash and potatoes. Cover with water and bring to a boil. Reduce heat, and simmer 10 minutes.

3. Add coconut milk, carrots and broccoli, and sugar. Season with salt and black pepper. Cook on low 5 minutes.

4. Serve with black rice or coconut flavored quinoa and a side of greens.