Veggie Curry

1 cup diced zucchini

1 cup diced Yellow squash

1 cup pepper variety (green, red, orange, yellow)

1 cup broccoli

1 cup mushrooms

1 small onion diced

3 cloves garlic diced

2-3 TBSP red or green curry (choose your favorite curry paste)

1 TBSP grated ginger root

salt & pepper

2 tsp garlic powder

2 TBSP coconut oil

1 can full fat coconut milk

1 cup veggie broth

Put coconut oil in pan and sauté all veggies until tender 5-10 min.  Add coconut milk and broth, stir in curry paste to taste, salt & pepper to taste, and garlic powder. Cook on medium to low heat for 10 minutes simmering.  Serve plain, over a sweet potato, or rice.

 

 

 

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