Coconut Curry Vegetables 

This coconut curry is light and produce heavy but incredibly warm and hearty. Perfect for an easy and healthy week night dinner during winter. This recipe will serve 4-6 adults but is perfect for freezing for later or dividing up into lunches. 

Ingredients 

1 quart vegetable stock 

1 can coconut milk 

2 cups broccoli florets

2 cups cauliflower florets

1 medium yellow onion

1 cup carrots, sliced 

1 red bell pepper, cut into slivers

1 pound potatoes (I use the small potatoes or fingerling potatoes and quarter them) 

3 tbsp yellow curry powder

1 tsp red pepper flakes

2 tsp salt 

1/4 cup of honey 

In a stock pot (I use my favorite cast iron pot) add onion, potatoes, and a little oil and place over medium high heat. Stir occasionally and let cook until the onions are starting to sweat. Add in the stock and coconut milk and bring to a boil. Once it has come to a boil add curry, red pepper, salt, and honey and combine. 

Once the spices are combined add in the rest of the vegetables. Continue to cook over medium heat for at least 20 minutes. The longer the better but 20 minutes is enough for the vegetables to be tender and all the flavors to have absorbed together. Tonight I let it simmer for 40 minutes while waiting on a friend to join us. Serve in bowls and enjoy!