Wednesday, May 15, 2013

Paleo Coconut Veggie Curry

  • 1/2 red bell pepper, sliced thin
  • 1/2 green bell pepper, sliced thin
  • 3 cloves minced garlic
  • 2 baby bok choy, sliced thin
  • 2 c baby spinach
  • 3 tbsp curry powder
  • 2 cans coconut milk
  • 1 c vegetable stock
  • 1 carrot, shaved with peeler
  • 2 green onions, sliced thin longways
  • 1 sweet potato, cubed
  • 2 tbsp coconut oil
  • 1 tbsp ginger
  • 1/2 bag pearl onions
  • Salt & pepper
  • 1tbsp palm sugar/coconut sugar
Toss sweet potato cubes in a little olive oil and bake at 400 for 15 min.

Sautee onions, garlic, and coconut oil on medium heat in wok until onions start to carmelize. Then add peppers, bok choy, and carrots, and ginger. Once those veggies soften a bit, add vegetable stock, coconut milk, and curry powder, mixing well. Add palm or coconut sugar, sweet potatoes, and baby spinach. Cook until spinach is wilted and add salt and pepper to taste. OR you can pour over sweet potato chunks when serving. We added curried chicken strips, but any meat would be good with this!

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