• 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