This recipe couldn't be any easier.
A pot, vegetables, a can of coconut milk, and some seasonings.
It was slurp it up good.
And all the boys approved. Then you know it's good.
I used broccoli, green beans (the cheater kind), carrots, and a yellow onion.
I washed and chopped everything including the broccoli stems. I peeled them if they were tough and chopped them up too. There are a lot of nutrients in the stems. Eat them!
I love sunshine at dinner time.
I love light at dinner time.
My camera loves the light at dinner time.
I added curry, paprika, turmeric, garlic powder, salt, and pepper.
A couple of big shakes of each. Maybe 1/2-1 teaspoon? I can't imagine a little more or less would make a big difference.
Garlic powder. You can absolutely use fresh. I'm all out.
Turmeric. (It's beneficial for O blood types.)
Next up is the coconut milk. Do your best to find a whole fat one, not a low fat.
You need the cream.
The cream is the best part!
It's the thickener to the sauce.
It's a good fat.
Skip the chips or the oreos and eat this kind of fat. Your body will love you!
Look at all that creamy goodness!
Stir it into the vegetables and heat the pan on medium heat.
Stir frequently for 15 or so minutes till everything is crisp tender and the sauce is nice and creamy.
These veggies were fantastic with grilled London Broil and a salad.
This is a nice option for lunch with brown rice or pasta. We are eating a Food Combining Diet so we only eat our carbs at breakfast and lunch and never combine them with protein. It's been a fantastic way to lose weight and still be full. This vegetable dish can go with either carbs or with protein.
You can use any veggies that you like. I would imagine asparagus, bell peppers, peas, and greens would go well with the sauce as well.
Your vegetable drawer is the limit.
Unless you go shopping,
The Lunch Lady