Seasonal Vegetable Curry

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  • 2 tablespoons coconut oil
  • 1 onion, peeled and diced
  • 11/2 tbsp. curry powder
  • 2 carrots, peeled and diced
  • ½ cup snow peas
  • 2 small cloves
  • Minced ginger, thumb size finely chopped.
  • 1 bunch asparagus
  • 2 cups garbanzo beans, cooked or canned
  • 1 15oz can of unsweetened coconut milk
  • 4 cups vegetable broth
  • 2 bunches of any type of greens, washed and cut (kale, Bok Choy, escarole, collards, turnip greens, etc.)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Brown rice


  • In a large pot heat coconut oil and sauté onions, garlic, ginger and curry spices until the onions are soft (about 6-8 minutes).
  • Add the vegetables, beans, and coconut milk.
  • Bring to simmer and add the vegetable broth.
  • Simmer until the veggies are tender (about 15 minutes).
  • Add the greens, then season with salt and pepper.
Serve with brown rice. Garnish with cilantro.