Vegan Turmeric & Coconut Milk Vegetable Bowl

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Baby rainbow carrots
  • 2 Bay leaves
  • 1/2 head Broccoli
  • 1 Cilantro
  • 2 cloves Garlic
  • 1/2 Lime
  • 1/2 Shallot, small

• Canned Goods

  • 1 13.5 oz can Coconut milk, full-fat
  • 1 cup White rice cooked with water & vegetable broth, long grain

• Baking & Spices

  • 1 Salt & pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 1/2 cup Water

Found on apolloandluna.com

Description

Directions

• In a large pot, heat 2 tablespoons of coconut oil over medium low heat. Once its fully melted, add in the garlic and shallot. Let simmer until the onion is translucent and the garlic starts to turn brown. Add a pinch of salt and pepper.
• Add the can of coconut milk and 1/2 cup of filtered water, and bring to a boil. Let boil for about 3 minutes. Add 1 teaspoon turmeric powder, two bay leaves and another pinch of salt and pepper.
• Add the broccoli and carrots and bring to a boil for 1-2 minutes, then lower the heat and let simmer for 15-20 minutes until the vegetables are tender.
• Taste the coconut milk broth and add more salt and pepper if desired, and a pinch of red chili flakes or cayenne pepper.
• Serve with long grain white rice and top with cilantro and the juice from half a lime.