Organic Cold Pressed Extra Virgin Coconut Oil

Vegan Coconut Curry with Vegetables (One-Pan Wonder!)

Ingredients:

• 1 tablespoon extra virgin coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon curry powder (or more to taste)
• 1/2 teaspoon ground turmeric
• 1 (13.5 oz) can coconut milk
• 1 cup vegetable broth
• 1 cup chopped vegetables (broccoli, carrots, bell peppers, etc.)
• 1 (15 oz) can chickpeas, drained and rinsed (optional)
• 1 cup chopped spinach or kale
• Salt and freshly ground black pepper, to taste
• Cooked rice or quinoa, for serving

Instructions:

• Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
• Stir in garlic, ginger, curry powder, and turmeric. Cook for 1 minute, until fragrant.
• Pour in coconut milk and vegetable broth. Bring to a simmer.
• Add chopped vegetables and chickpeas (if using). Simmer for 10-15 minutes, or until vegetables are tender-crisp.
• Stir in spinach or kale until wilted.
• Season with salt and pepper to taste.
• Serve hot over cooked rice or quinoa.