Coconut Curry

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Coconut Curry

Ingredients

  • 1 lb. ground turkey, tempeh or 1 c. lentils
  • 1 med. yellow onion, diced
  • 4 cloves garlic, minced
  • 1 qt. veggie broth
  • 16 oz. coconut milk
  • 1 tsp. dulse flakes
  • 2 tsp. coconut oil
  • 1 tsp. minced ginger
  • 2 stalks celery, sliced
  • 2 c. crimini mushrooms, sliced
  • 1 c. zucchini, diced
  • 1 c. asparagus, chopped in small pieces
  • 1 red or orange bell pepper, diced
  • ½ c. quinoa
  • 3 en. lemongrass
  • 1½ Tb. curry powder

Instructions

  1. • Warm the coconut oil in large stock pot

    • Add the garlic and curry powder and stir over low heat, allowing the spices to blend in the oil.

    • Add the onion, ginger, bell pepper and turkey, tempeh or lentils. Allow to begin to brown.

    • Add the quinoa, zucchini, mushrooms, asparagus, dulse and lemongrass. Stir.

    • Add the veggie broth and coconut milk and simmer for 20 minutes.

    • Serve with a fresh cilantro garnish