Hearty Vegetable Curry

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion
• 3 clove garlic
• 1 inch ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric powder
• 14½ oz diced tomatoes
• 13½ oz full-fat coconut milk
• 1 cup vegetable broth
• 1 lb potatoes
• 2 medium carrots
• 8 oz green beans
• 5 oz spinach
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh cilantro (optional)
• 3 cup cooked rice (optional)

Steps

1. Dice the onion, mince the garlic, and grate the ginger.
2. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and ginger and cook for another minute until fragrant.
3. Stir in curry powder, cumin, and turmeric. Cook for 1 minute, stirring constantly.
4. Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
5. Peel and cube potatoes, and slice carrots. Add potatoes and carrots to the pot. Cover and simmer for 15-20 minutes, or until vegetables are tender.
6. Trim and halve green beans. Add green beans and spinach to the pot. Cook for 5 minutes, or until green beans are tender-crisp and spinach is wilted.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and alongside cooked rice, if desired.