Curried Veggie Bowl
2 tbsp coconut oil
2 cloves of garlic, minced
1 large eggplant, chopped into bite-sized pieces
1 large zucchini, chopped into bite-sized pieces
1 medium sweet onion, chopped into bite-sized pieces
1 can diced fire-roasted tomatoes
1 can coconut milk
1-2 tsp each: cumin, paprika, curry powder, garlic powder, sea salt, pepper
2 tbsp coconut flour
Juice of 1/2 lime
1 can chickpeas – roasted
1/4 cup chopped fresh parsley
In a large skillet, heat coconut oil, onions, and garlic for about 5 minutes – stirring occasionally.
Add eggplant, zucchini, and seasonings – saute for about 10-12 minutes, stirring occasionally.
Add tomatoes, lime juice, and 1/3 of the coconut milk. Stir to combine completely and let simmer for 5-7 minutes.
Add another 1/3 of the coconut milk and coconut flour. Simmer for an additional 5 minutes.
Serve in a bowl topped with chickpeas, parsley, and diced avocado.