INGREDIENTS
2
Carrots
1 can
Chickpeas
1/4 tsp
Coriander
3 cloves
Garlic
1
bunch Kale
1/3 cup
Red lentils
1
Zucchini
1 can
Coconut milk
1/3 cup
Quinoa
1 1/3 tbsp
Curry powder, mild yellow store bought or homemade
1/4 tsp
Turmeric
1/2 tbsp
Coconut oil
1/4 tsp
Cumin
2 cups
Water
4 cups
vegetable stock