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Power Vegetable Coconut Curry

Jill Melton

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 Nashville. Toss in some chicken or pork if you want as well.

    Ingredients

    • 1 tablespoon oil
    • 1 tablespoon yellow onion diced
    • 1/2 red or green bell pepper diced
    • 5 sprigs fresh thyme (and for garnish)
    • 1 teaspoon curry powder
    • 1 tablespoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • Pinch cayenne pepper
    • 1 cup chopped peeled butternut squash or sweet potatoes
    • 1/3 cup chopped red potatoes
    • 12 ounces lite coconut milk or cream
    • 2 carrots, sliced thin
    • 1 cup broccoli florets
    • 1-2 tablespoons turbinado or brown sugar
    • Pinch Himalayan Pink Salt and Black Pepper to taste

    Preparation

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    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.

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