Ingredients:
- 2 Tbs coconut oil
- 2 green onions chopped
- 4 cloves garlic minced
- 1 cup cauliflower chopped
- 1 cup carrots chopped
- 1 cup sweet potatoes chopped
- 1 cup mushrooms chopped
- 3 Tbs curry paste
- 1 can of chickpeas drained
- 1 can diced tomatoes
- 1 cup Frozen peas
- 1 can coconut milk
- 1/2 tsp kosher salt
- 2 cup fresh kale chopped
Directions:
Heat oil, onions, garlic, cauliflower, carrots, potatoes, and mushrooms all at once. Stir occasionally until carrots are slightly soft. Add curry paste and sauce 5 minutes. Add chickpeas, tomatoes, peas, coconut milk, and salt. Bring mixture to a boil and then reduce heat and cook on a simmer for 15 minutes uncovered. Add kale cover and cook until kale wilts (about 2 minutes). Serve over brown rice or quinoa with lime and cilantro.