Coconut Curry

1

Heat coconut oil in a large skillet over medium heat. Add onion, bell pepper, garlic, and ginger, cooking until onion is translucent, about 5 minutes.

2

Stir in curry paste, turmeric, and salt, cooking for another minute until fragrant.

3

Pour in coconut milk and vegetable broth. Bring to a simmer, then add carrots and other vegetables.

4

Cover and cook for 15 minutes, or until vegetables are tender. Adjust seasoning by adding more salt or curry paste or adding optional brown sugar to balance the flavors.

Full recipe & nutritional value on foodfaithfitness.com