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Ingredients
- 1 tablespoon grapeseed oil or any high heat cooking oil such as coconut oil
- 1 large yellow onion sliced
- 1/4 small head purple cabbage thinly sliced
- 1/2 medium yellow zucchini large dice
- 1 tablespoon curry powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ½sea salt
- 4 cups chicken broth
- 10 tiny fingerling potatoes
- 2 small bok choys chopped (set separate the stems from the leaves to cook at different times)
- 1/2 small small red pepper sliced
- 4 large hitake mushrooms sliced (stems removed)
- 10 cherry tomatoes
- 1 can coconut milk
- fresh lime juice
- chopped cilantro
- avocado slices
- toasted sesame oil
Servings:
Units:
Instructions
- In a large pot or Dutch oven, heat oil over medium heat.
- Add onions and cabbage. Cook for 5 minutes or so until somewhat tender, stirring occasionally.
- Add curry powder and pepper flakes. Stir for a minute or two to release flavors.
- Add stock and stir with wooden spoon to scrape off any brown bits that may be on the bottom or the pot. Flavorful!
- Add sea salt, zucchini and potatoes. Cover and cook for 10 minutes.
- Add bok choy stems and red pepper. Cook for 5 minutes.
- Add mushrooms, tomatoes, and bok choy greens. Cook for 5 minutes.
- Turn off heat.
- Add can of coconut milk and combine.
- Taste it. Need salt? Add some.
Recipe Notes
You can add a protein if you’d like. Chicken, shrimp, chickpeas or tofu all work well. I served this over brown rice noodles because my husband loves his carbs!
Once in the bowl, add the avocado slices, sprinkle some cilantro, squeeze a little lime and drizzle a little toasted sesame oil. And you’re done!
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