Ingredients
The following ingredients have 4 Servings
- 1 tablespoon of coconut oil
- 2 cloves of garlic, minced
- 1 medium sweet potato, cubed
- 3 cups of cauliflower florets, about ½ of a medium cauliflower
- 2 large carrot, thinly sliced
- 1 teaspoon of curry powder
- ½ teaspoon of ground turmeric
- 1 15 ounce can of lite coconut milk
- 1 cup of broth
- 2 tablespoons of almond butter (can sub in peanut butter if desired)
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
- black pepper to taste
- 1 15 ounce can of chickpeas, rinsed and drained
- 1 bell pepper, thinly sliced
- ⅔ cup of frozen peas
Instruction
- In a large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
- Add in the sweet potato, cauliflower, and carrots and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
- Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and cook for 10 additional minutes.
- Finally, mix in the chickpeas and green peas. Simmer gently for a few more minutes until the peas are heated through and all of the veggies are fork tender.
- Serve on it’s own or over quinoa or basmati rice and enjoy!!
