Vegetable Coconut Curry

June 18, 2015

2 small sweet potatoes, (adjust for the size you have)
2 small russet potatoes, (adjust for the size you have)
1 large stem broccoli, (stems sliced and cut into bite-sized pieces)
2 tablespoons coconut oil
1 medium sweet onion, thinly sliced
1 jalapeno, sliced
4 cloves garlic, thinly sliced
1 medium zucchini, thinly sliced
1/2 cup asparagus, cut into 1 inch slices
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon kosher salt
1 can diced tomatoes, un-drained
1 can full-fat coconut milk
1/2 cup green (English) peas
*** I added about 8 ounces of thawed Tempeh Chunks during the last 15 minutes of cooking time!

Peel and chop the all of the potatoes. Fill a large pan with water, bring it to a boil and cook the potatoes for about 10 minutes. While they cook finely slice the onion, garlic and zucchini. De-seed the...
See the full directions on my site

Nutritions

Calories
302

Sodium
924mg
38% DV

Fat
7g
12% DV

Protein
17g
34% DV

Carbs
42g
14% DV

Fiber
4g
18% DV