INGREDIENTS
2 tbsp
olive oil
1 1/2 cups
carrots
1 1/2 cups
celery
1
onion
5 cloves
garlic
1 tsp
curry powder
1/2 tsp
ground ginger
1/4 tsp
ground turmeric
32 ozs
vegetable broth
13 1/2 ozs
full fat coconut milk
8 ozs
rotini pasta
15 ozs
garbanzo beans
2
bay leaves
1 tsp
apple cider vinegar
1 serving
kosher salt
1 serving
cracked pepper
1 serving
parsley