Coconut Curry and Veggie Galore

For this recipe, Go for Rainbow. Raid the fridge, mix and match, take a chance.

Veggies like carrots, cabbage, fresh green beans and potatoes tolerate long periods of cooking without disintegrating. But veggies like fresh spinach and broccoli florets only need a very short amount of cooking time to be at their best texture and taste. So, for one pot recipes, such tender greens should be added towards the end of the cooking time. Most adults do not mind the crunch of fresh vegetable, but some young children need to be persuaded with softer melt-in-your-mouth chunks. 

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You may use all or some of these ingredients but I have had days when I used all of the ingredients listed bellow in one pot. Cooking is an adventure, have some fun with it!

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Ingredients:

Prepare 1 or 2 handfuls of the following:

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Shredded or chopped carrots

Cut green beans

Celery, chopped

Broccoli cuts and florets

Cauliflower cuts and florets

Cabbage Cut or shredded

Sweet Onion chopped (1 medium to large)

Garlic (fresh, minced preferred, 5 cloves)

Garbanzo or other white beans (1 can (some blended, some not), also aids as a thickener and high protein source))

Bell Peppers chopped

Squash or zucchini, sliced or diced

Mushrooms, whole or sliced

Ground flaxseed (also aids as thickener)

Better than bouillon vegetable base (2 tsp) (optional)

Salt to taste

Crushed red peppers 1/2 tsp (optional)

Coconut milk or cream (3 cups)

Coconut oil (2 tbsp)

Curry powder (for color and flavor)

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Sautee the chopped onions garlic for 1 minute. the add all the other ingredients (except broccoli florets, add 5 minutes later)

Cook until well blended about 10 to 15 minutes total.

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Generously serve over or mix with pasta or rice or simply enjoy as a soup.