Curried Vegetables with Coconut Milk

Curried Vegetables with Coconut Milk

3 c (about 1/3 head) chopped
3 cups (about 1/3 head) chopped
1/2 c chopped
1 c julienne
2 Tbsp diced 
½ c  
¼ c  
¼ tsp 
¼ tsp
1 clove minced
2 tsp, freshly grated
1 tsp, fresh chopped
1 Tbsp
1 Tbsp
¼ tsp 
½ tsp
Cauliflower
Broccoli
Carrots                                      
Red Onion
Poblano pepper                         
Organic vegetable broth  
Light coconut milk
Cumin
Curry powder
Garlic
Ginger
Cilantro
Lemon juice
Olive oil
Cayenne pepper
Sea salt

Heat olive oil on medium heat, sauté carrots, onion, pepper, garlic, and ginger until tender, about 8-10 minutes. 
Add cauliflower and broccoli, vegetable broth and remaining herbs and spices. 
Bring to simmer, not boil. 
Cover and cook an additional 10-15 minutes stirring as needed.
Once cauliflower and broccoli are tender, stir in coconut milk, lemon juice, and cilantro. 
Bring contents to a simmer for 3-5 minutes and allow liquid to thicken slightly. 
Remove from heat and let the foods work their healing powers!

 

 

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