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.