Ingredients

1 medium onion, chopped

3 cloves garlic

1 tablespoon minced fresh ginger

1 medium jalapeno, or other green chili, seeded

1 tablespoon Kentaste Coconut Oil

1/2 teaspoon turmeric powder

1/2 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon curry powder

1/2 head cauliflower, chopped

1 cup green beans

1 carrot, sliced

1 medium yellow or green zucchini, sliced

1 cup Kentaste Coconut Milk

1/2 teaspoon salt, or to taste

Method

1. Gather the ingredients.

2. Place the onion, garlic, ginger, and green chili in a food processor and process just until mostly smooth.

3. Transfer this mixture to a large skillet, along with the vegetable oil. Heat the oil and onion mixture together over medium heat and allow to cook for 1 to 2 minutes, stirring frequently.

4. Add in the turmeric, coriander, cumin, and curry powder and heat for 1 more minute.

5. Add in the chopped cauliflower, green beans, carrot, zucchini, and the Coconut Milk and stir well to combine. Season generously with 1/2 teaspoon salt, or to taste.

6. Cover and allow the vegetables to cook over medium-low heat for at least 20 minutes, or until all of the veggies are tender. A bit of the liquid will evaporate as the vegetable mixture cools, so don’t worry if it seems to have a little too much liquid at first.

7. Serve your coconut curried vegetables over plain white or brown rice and enjoy.