Vegan Coconut Non-Curry

Surprising my non-vegan family with dinner on a night they were too busy to cook was the only way I was going to get my mom to give one of my creations a try.  She is very anti-curry {sad I know}, but I wanted curry.  I {sorta} weaseled my way into the meal I was craving, by making curry but omitting the curry.  Make sense?

Here’s what I did:

Vegan Coconut Non-Curry

Ingredients:

1 tbsp coconut oil

1 sliced onion

1 clove of minced garlic

2 tbsp cumin

3 cups chopped cabbage

1 head of broccoli

1 green pepper

1 tomato

1 can chickpeas

1 handful chopped cilantro

2 or 3 cups coconut milk

3 drops doTERRA lemongrass

Braggs liquid aminos for salt (to taste)

hot sauce (to taste)

Directions: Sautee onion and garlic in coconut oil, add cumin.  Add other veggies except tomato and cover.  Cook for about  minutes, add tomato, chickpeas, cilantro and coconut milk.  Add lemongrass, Braggs and hot sauce to taste.  Serve over brown rice, quinoa or eat plain.

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