- 2 tablespoons coconut oil
- 1 onion, peeled and diced
- 2 tbsp. green curry paste or powder
- 1 medium broccoli, cut into florets½ cup snow peas
- Small handful of brussels sprouts, halved (optional)
- 2 cups garbanzo beans, cooked or canned
- 1 can of unsweetened coconut milk
- 2 bunches of any type of greens, washed and cut (kale, bok choy, turnip greens, etc.)Salt and pepper to taste
- Fresh cilantro for garnish
- In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6-8 minutes).
- Add the vegetables, beans, and coconut milk.
- Bring to simmer and add the vegetable broth.
- Simmer until the vegetables are tender (about 15 minutes).
- Add the greens, then season with salt and pepper.
Serve with brown rice. Garnish with cilantro.
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