Serves: 4

You can add chicken to this dish as an option.

Ingredients:

  • 1 onion, peeled and diced
  • 1 tbsp. curry powder
  • 2 carrots, peeled and diced
  • 1 medium sweet potato, diced
  • 2 medium summer squash, diced
  • Small handful of green beans
  • 2 cups garbanzo beans, cooked or canned
  • 1 cup shredded chicken (optional, not during phase 2)
  • 1 15oz can of unsweetened coconut milk (I recommend Native Forest brand)
  • 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 basil strips for garnish
  • 2 tablespoons coconut oil

Instruction:

  1. In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6-8 minutes).
  2. Add the vegetables, beans (or chicken), and coconut milk. Bring to simmer and add the vegetable stock.
  3. Simmer until the potatoes are tender (about 15 minutes).
  4. Add the greens, then season with salt and pepper.
  5. Serve with brown rice. Garnish with basil.