Ready for the most versatile, easiest meal with delicious leftovers?

Here’s what you need and how to make:

2 Tablespoons ghee or avocado oil 
4 oz curry paste (red or green)
4 cloves garlic, minced
1 inch knob fresh ginger, peeled and minced
1 can full fat coconut milk
3-6 vegetables of choice
1 can garbanzo beans, rinsed and drained
1/4 Cup cilantro, chopped
1 lime

1. In a large skillet or dutch oven, heat 2 Tablespoons ghee or oil over medium heat. Add curry paste, garlic and ginger and stir for 2-3 minutes until toasted and fragrant. Add in vegetables and cook for 2-3 more minutes.

2. Add in coconut milk and garbanzo beans and reduce heat to medium low. Cook for 8-10 minutes.

3. Serve with brown rice or cauliflower rice, top with fresh cilantro and a squeeze of lime.

Tip: For watery vegetables like zucchini, sauté or roast separately and add at step 2 with coconut milk and garbanzo beans. This recipe is delicious with leftover roasted root vegetables (carrots, winter squash, sweet potatoes) which can be added in cold at step 2.

What To Eat Before & After Your Workouts

What To Eat Before & After Your Workouts

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