Curry Veggie Stew

Who else loves curry!? Indian food is so delicious and when I master, or I think I do, any kind of curry I dance a little happy dance! This is so warming and grounding and mixed perfectly with a side of cauliflower rice. All veggies, all healing, all warm and super yummy! You can always back off the red pepper flakes to keep it a little more mild because this one is spicy!!

Ingredients:

• 2 Tbsp Veggie broth*
• 1 small onion, chopped
• 4 garlic cloves, chopped
• 1/2 jalapeno, de-seeded
• 1 tsp sea salt
• 1 Tbsp curry powder *
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes, or to your taste
• 4 small red potatoes, peeled and chopped
• 2 small carrots, peeled and chopped
• 1 bell pepper, roughly chopped
• 8 oz button mushrooms, sliced
• 2 cups veggie broth, more if desired
• 1 can full fat coconut milk
• 2 cups of chopped spinach

*I didn’t use oil in this recipe to limit the fat but if you want to saute the veggies in oil just sub 1 Tbsp coconut oil for the broth.
*If you do not have curry powder, you can make your own with all or just some of these ingredients: coriander, turmeric, mustard, cumin, ginger, cayenne, cardamom, nutmeg, cinnamon, cloves.


Directions:

1. In a large pot, heat the broth over medium heat. Add the onion, jalapeno and garlic and cook until the onion is soft & translucent, about 5 minutes.
2. Add the spices to the pot and stir to combine well.
3. Add all the veggies into the pot and coat evenly. Add the veggie broth and simmer until the potatoes are soft.
4. Add 3/4 of the can of coconut milk, stir well.
5. Mix in the chopped spinach and allow to cook down.
6. Cover and allow the stew to simmer and get thick, usually about 30 minutes.
   
7. Add more salt & pepper to your liking.
8. Serve on a bed of grains, greens, or cauliflower rice like I do! Garnish with parsley, cilantro or red pepper flakes and a squeeze of lime! ENJOY!