| 12 | 35 | 1130 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 1 |
| 2 tbsp | Coconut oil |
| 1 small | Yellow onion (diced) |
| 1 tbsp | Curry powder |
| 2 medium | Carrots (peeled, diced) |
| 1/2 cup | Snow peas, raw |
| 1 bunch | Asparagus |
| 2 cup | Chickpeas, canned, low sodium (rinsed, drained) |
| 1 can(s) (15oz) | Coconut milk, sweetened (unsweetened) |
| 4 cup | Vegetable stock/broth, low sodium |
| 908 gm | Baby bok choy (or any greens you like (kale, spinach, collards)) |
| 1 dash | Salt and pepper (to taste) |
| 1 tsp | Cilantro (coriander) (to taste) |
In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6-8 minutes). Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable broth. Simmer until the veggies are tender (about 15 minutes). Add the greens, then season with salt and pepper. Serve with brown rice. Garnish with cilantro.
I like to serve this over brown rice. Is great for leftovers!!
| Meat Alternative | 2.7 |
| Vegetables | 38.6 |
