Prep Time: 10 mins
Cook Time: 40-45 minutes
Yields: 4 servings
1 tablespoon - coconut oil
1 - yellow Onion, sliced in ó moons
1 bulb - fennel, sliced in ó moons
2 cups - carrots, chopped
2 cups - broccoli, cut into florets
2 cups - cauliflower, cut into florets
2 tablespoons - ginger puree or chopped ginger
pink salt, to taste
4-6 tablespoons - yellow curry powder
2 tablespoons - coconut liquid aminos
2 cans - coconut milk
2-3 cups - bone broth
1 carton - chickpeas, drained
In a large pan, heat coconut oil on a medium flame. Add sliced yellow onion, sliced fennel and carrots.
Sautee for 5 minutes. Add broccoli and cauliflowers. Mix in ginger, salt, curry powder and coconut liquid aminos. Cook for about 5 minutes then add the coconut milk and broth. Bring to a boil, then reduce the heat to a low flame and simmer for 20 minutes.
Add the chickpeas. Cook for 10-15 minutes. Taste for salt.
Serve over Coconut Black Rice. You can also serve this over brown rice.
Download the recipe PDF here.