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  • Writer's pictureAlicia Gromicko

Coconut Veggie Curry


 Coconut Veggie Curry
Coconut Veggie Curry

What you'll need:


  • 1 small head of broccoli

  • 3 carrots

  • 1 onion

  • 1 head of bok choy

  • your favorite mushrooms

  • 1 T. coconut oil

  • 1/2 t. ginger

  • 1/2 t. turmeric

  • 1/2 t. salt



What to do:


  • Cut up all veggies into bite size pieces

  • Heat oil in a wok or large skillet

  • Quickly fry in a little hot fat some onion, carrots and broccoli for 2-4 min.

  • Add ginger and turmeric

  • Add bok choy and mushrooms and cook for 1-2 min.

  • Stir in 1/2 - 1 full can of full fat coconut milk

  • Add salt to taste.



Serve over cauliflower rice or white basmati rice.


Pairing:


  • We tested a couple bottles of wine. We recommend Chile’s Carmenare wine, a red varietal from a deep, dark, purple red grape. It's spicy and rich in berry flavor.

  • We also like vegetable curry with a Malbec, from Agentina possibly, where the wine is tart, spicey and berry red. We also like a bold and spicy Grenache from Spain or Australia.


This is HubbyHubby's favorite curry. By the way, turmeric and ginger both have amazing health benefits.


Be in health.

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