Seasonal Vegetable Curry

Ingredients:

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

Preparation:

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.