Veggies in a Curried Coconut Sauce:
|So flavorful and delicious!|
1 1/2 tablespoons olive oil
1 stalk celery, diced
1 carrot, sliced into matchsticks
1 head broccoli, cut into florets, stems peeled and chopped
1 small onion, cut into strips
2 cloves garlic, minced
1" piece ginger, peeled and minced
2 large leaves kale, chopped finely
1 1/2 cups cooked chickpeas
1 can coconut milk (lite or regular)
2 tablespoons red thai chili paste
1 teaspoon granulated garlic
1/4 teaspoon black pepper
1/2 teaspoon sea salt
a few fresh basil leaves, chiffonaded
1. Prep all the veggies.
2. Place a large saute pan over medium-high heat. Add the olive oil and allow it to become hot.
3. Once the oil is hot, add the celery, carrot, broccoli and onion. Saute for several minutes, or until the broccoli is crisp-tender. Add the garlic and ginger and continue sauteing for a couple more minutes, or until the garlic is cooked through. Season with sea salt and black pepper.
|The Veggies Sauteing|