Cooking Instructions
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Step 1
In a large soup pot, heat
Coconut Oil (2 Tbsp)
over medium heat. Add
Yellow Onion (1/2)
and
Garlic (2 cloves)
and sauté for a few minutes.
Step 2
Add
Curry Powder (1 Tbsp)
and
Sea Salt (1/2 tsp)
. If the pan starts to get dry add a bit more coconut oil or a splash of water.
Step 3
Next, add
Sweet Potato (1)
and continue to sauté for a few more minutes.
Step 4
Add the
Dried Oregano (1 Tbsp)
and
Vegetable Stock (2 1/2 cups)
to help the sweet potato cook. Bring the temp up a bit to let it simmer for about 5-10 minutes to cook the sweet potato.
Step 5
Reduce temperature and add the
Cauliflower (1/2 head)
,
Green Cabbage (1/2 head)
, and
Chickpeas (2 cans)
,
Vegetable Stock (2 1/2 cups)
,
Curry Powder (1 Tbsp)
, and
Crushed Red Pepper Flakes (1 tsp)
, and the juice of a
Lime (1)
. Let the curry cook for another 10 minutes for all the flavors to mingle and the veggies to become tender.
Step 6
If you want to thicken this curry, add
Arrowroot Starch (2 Tbsp)
to
Water (1/4 cup)
in a small bowl. Whisk together. Add to pot and let simmer for 5 minutes.
Step 7
Finally, let cool slightly and then add
Full-Fat Coconut Milk (1 can)
. If you add it when the curry is really hot, the coconut milk will curdle.
Step 8
Serve it with any grain of your choosing or not, up to you! Once you serve it into a bowl, add some
Fresh Cilantro (to taste)
. You may also wish to spice it up and garnish with some red chili flakes.
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