|Curried Vegetables In Coconut Milk|
Curried Vegetables In Coconut Milk
3 cloves garlic
1 chunk pumpkin
1/2 handful of bok choy(chinese cabbage)
1/2 handful of spinach
1/2 cup green beans
1 sprig celery
1 sprig parsley
2 tbsp curry
Coconut oil/Olive oil
Chop and saute onion in coconut oil until translucent. Add curry, stir and let saute for another 15 seconds or so. Add water, the green beans and sea salt. Dice pumpkin and add to the pot. Peel and dice christophene and add to pot as well. Chop bok choy, spinach, celery and parsley and add to the pot. The water level should be about an inch or so above the level of the vegetables. Cover and let vegetables cook. Grate garlic and set aside. When vegetables are tender, add garlic and coconut milk. Adjust salt to taste. Lower heat and let simmer for about 5 minutes. Serve and enjoy!
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