Veggie Coconut Curry Recipe

Looking for a plant-based alternative for creamy recipes? Coconut milk is the perfect option!

Ingredients:

• 1 tablespoon Virgin Coconut Oil
• ½ cup Onion, diced
• 4 Garlic Cloves, minced
• 1 tablespoon Ginger, grated
• ½ cup Broccoli florets
• ½ cup Carrots, diced
• 1/4 cup Cherry Tomatoes, sliced in half
• 1/3 cup Snow Peas, loosely cut
• 1 tablespoon Curry Powder
• 1 pinch Cayenne
• 1 pinch Salt
• ½ cup Coconut Water
• 1 ½ cups Coconut Milk – 17% made with 2100

Directions:

1. Heat a large pan over medium heat and add coconut oil. Heat until melted.
2. Add garlic, ginger and onion. Stir until coated. Cook for 2-3 minutes or until fragrant.
3. Add carrots and broccoli. Cook over medium heat stirring frequently until softened, about 5 min.
4. Add curry powder, cayenne, and salt.
5. Add coconut water and coconut milk.
6. Bring to a simmer, then reduce heat slightly and continue cooking for 10-15 min.
7. Add snow peas and tomatoes in the last 5 min to heat through.
8. Taste and adjust seasonings as needed.
9. Serve over coconut rice (rice cooked in coconut milk).

Enjoy!