Coconut Curry

Loaded with vegetables, this vegan curry makes for a quick, healthy, and nutritious dinner. The rice adds some more substance, but can easily be removed for those on a paleo diet. This recipe makes for a great starting point, and is open to experimentation with a variety of vegetables and meat additions.

Serves 4

INGREDIENTS

• 1 Cup Rice
• 2 Cans Coconut Milk
• 1 Broccoli
• 3 Carrots
• Handful of Snap Peas
• 1 Onion
• 1 tbsp Ginger
• 1 tbsp Coconut Oil
• Curry Powder
• Cayenne
• Salt

INSTRUCTIONS

1. Bring 2 Cups of water to boil in a pan.
2. Pour in the rice, reduce to simmer, and cover with a lid.
3. Cook the rice for 15 minutes.
4. Meanwhile, chop your vegetables into small slices.
5. Heat the coconut oil in a large frying pan on medium heat.
6. Fry the onion until golden.
7. Add carrots, broccoli, and snap peas.
8. Grate some ginger into the pan.
9. Continue to cook until vegetables start to go soft.
10. Sprinkle with salt, cayenne, and curry powder.
11. Pour in the coconut milk and continue to cook on low heat for another 15 minutes.
12. Serve over rice.