1 tbsp coconut oil
1 white onion diced
1 clove garlic diced
1 scoop fortified turmeric powder
½ tsp cumin
1 Tbsp garam masala
2-inch fresh ginger diced
1 cup coconut milk
14 oz tomatoes quartered
11 oz sweet potato, cut into 2-inch cubes
4 oz fresh green beans
4 oz broccoli
4 frozen peas
1/2 oz fresh coriander
In a deep pan add the coconut oil, white onion, garlic, fresh turmeric, cumin, garam masala and ginger and sauté on a medium heat for 3-4 minutes until the spices are completely coating the rest and starting to dry out.
Add the coconut milk, chopped tomatoes and leave on a medium heat with the lid on for 5 minutes.
Add the sweet potato and leave with the lid on for another 7 minutes.
Take the lid off and add the green beans, broccoli, and peas and leave for 3 minutes until they become soft.
Take off the heat when all vegetables are soft and stir in the fresh coriander. Serve with brown rice and garnish with coriander.