2 Japanese Sweet potatoes peeled + medium dicedor regular
4 ClovesGarlic , chopped
1 tbls vegetable oil
1 LargeCarrot peeled + diced
2 cups Broccolini diced
1 Zucchini diced
4Asparagus diced
1Red bell pepper dicedOther veggies you can use would be Mushrooms , Bok Choy or Butternut squash. The Butternut squash would be used in place of the sweet potatoes and the mushrooms and Bok Choy would need to be added after you have cooked your carrot for a few minutes.
1 can Chic peas drained
1 can Coconut Milk
1 BoxVeggie Broth
1tspCurry power
1tspRed curry paste or more to tasteYou can also use green curry paste instead
½ tspGround Cumin
S + P
1Thumb Ginger grated
Instructions
Boil Sweet Potatoes in Lightly salted water until tender, set aside
Heat oil in heavy gauge pot. Add garlic, carrot, cumin, salt + pepper and brown slightly.
Add Red pepper a little of your broth and cook until carrots soften.
Now add your green veggies along with a little more of your broth so they continue to steam. 2 Minutes
Next add your sweet potatoes, some of the water you cooked them in, and the veggie broth ( you may not need to use it all). Bring to a boil and continue cooking until all veggies are tender.
Add Coconut milk and Curry paste, bring to a boil.