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Vegetable Coconut Curry

Courtney Hamilton
  • 60 minutes
  • Serves

INGREDIENTS

3

Carrots

1

head Cauliflower

4 oz

Crimini mushrooms

4

Garlic cloves

3

Plum tomatoes, whole organic canned

1/2

Yellow squash

1/2

Zucchini

2 1/8 cups

Bone broth

1/2 cup

Coconut milk, full-fat

2 tbsp

Curry powder, yellow

1 tsp

Salt

2 tbsp

Coconut oil

1 tbsp

Ghee