Vegetable Curry

Vegetable CurryServes 1-2

1 pound cauliflower, cabbage, zucchini 1 red onion, diced
2 tablespoons coconut oil
6 oz. can tomato paste (look for a BPA FREE can)
½ can coconut milk
1 glove garlic
½ teaspoon cardamom powder
½ teaspoon. coriander powder
½ teaspoon ginger
1 teaspoon fenugreek powder
½ teaspoon chili powder (optional)
1 teaspoon sea salt

Wash and chop vegetables. Sauté onions and garlic in coconut oil. Add seasonings, tomato paste, and coconut milk and stir until smooth. Add vegetables and simmer for 15 minutes.

 

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