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Green Goddess “Curry”

AuthorAnnabel
RatingDifficultyIntermediate

High in fibre, antioxidants and other good vitamins, this curry is not only a great detoxifier, it tastes delicious and is very simple to make.

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Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 tbsp coconut oil
 1 onionpeeled and diced
 1 tsp turmeric
 ½ tsp cumin
 ½ tsp coriander
 ½ tsp ginger
  tsp cinnamon
 1 cup green beans
 1 medium broccolicut into florets
 ½ cup snow peas
 small handful of brussels sproutshalved
 2 cups chickpeasdrained and rinsed
 1 can unsweetened coconut milk
 4 cups vegetable stock
 2 bunches of any tytype of greens, washed and cut (kale, bok choy, endive, collards, turnip greens, etc.)
 salt and pepper to taste
 fresh coriander for garnish
What are we cooking today?
1

A delicious "curry" without the heavy stomach feeling or guilt. Delicious and loaded with goodness.

Getting started
2

In a large pot heat coconut oil and sauté onions and spices until the onions are soft (about 6-8 minutes).

3

Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable stock.

4

Simmer until the vegetables are tender (about 15 minutes).

5

Add the greens, then season with salt and pepper.

6

Serve with brown rice. Garnish with coriander.

Annabelle's tips
7

If preferred, add chicken.

Also, fresh sliced chilli gives this dish a nice added flavour.

Ingredients

 2 tbsp coconut oil
 1 onionpeeled and diced
 1 tsp turmeric
 ½ tsp cumin
 ½ tsp coriander
 ½ tsp ginger
  tsp cinnamon
 1 cup green beans
 1 medium broccolicut into florets
 ½ cup snow peas
 small handful of brussels sproutshalved
 2 cups chickpeasdrained and rinsed
 1 can unsweetened coconut milk
 4 cups vegetable stock
 2 bunches of any tytype of greens, washed and cut (kale, bok choy, endive, collards, turnip greens, etc.)
 salt and pepper to taste
 fresh coriander for garnish

Directions

What are we cooking today?
1

A delicious "curry" without the heavy stomach feeling or guilt. Delicious and loaded with goodness.

Getting started
2

In a large pot heat coconut oil and sauté onions and spices until the onions are soft (about 6-8 minutes).

3

Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable stock.

4

Simmer until the vegetables are tender (about 15 minutes).

5

Add the greens, then season with salt and pepper.

6

Serve with brown rice. Garnish with coriander.

Annabelle's tips
7

If preferred, add chicken.

Also, fresh sliced chilli gives this dish a nice added flavour.

Green Goddess “Curry”
AuthorAnnabelCategory, , , DifficultyIntermediate
Rating
Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 2 tbsp coconut oil
 1 onionpeeled and diced
 1 tsp turmeric
 ½ tsp cumin
 ½ tsp coriander
 ½ tsp ginger
  tsp cinnamon
 1 cup green beans
 1 medium broccolicut into florets
 ½ cup snow peas
 small handful of brussels sproutshalved
 2 cups chickpeasdrained and rinsed
 1 can unsweetened coconut milk
 4 cups vegetable stock
 2 bunches of any tytype of greens, washed and cut (kale, bok choy, endive, collards, turnip greens, etc.)
 salt and pepper to taste
 fresh coriander for garnish

Directions

What are we cooking today?
1

A delicious "curry" without the heavy stomach feeling or guilt. Delicious and loaded with goodness.

Getting started
2

In a large pot heat coconut oil and sauté onions and spices until the onions are soft (about 6-8 minutes).

3

Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable stock.

4

Simmer until the vegetables are tender (about 15 minutes).

5

Add the greens, then season with salt and pepper.

6

Serve with brown rice. Garnish with coriander.

Annabelle's tips
7

If preferred, add chicken.

Also, fresh sliced chilli gives this dish a nice added flavour.

Nutrition Facts

Servings 2

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