1teaspoonoil(I use coconut oil, use a healthy oil from your pantry)
1can full fat coconut milk(13.5 to 15 ounces, depending on brand)
2Tablespoonscurry powder
1TablespoonTamari, Coconut Aminos, Bragg's Aminos or gluten free soy sauce
1/4teaspoonsea salt
6to 8 cups of fresh vegetables of your choice
2cupsrice, quinoa or other similar choice
green onions to garnish(optional)
Instructions
In a large Dutch oven (I use this Lodge cast iron Dutch oven), saute onion with oil over medium. Cook until onion is transparent, stirring occasionally.
Whisk in coconut milk and continue cooking over medium.
Add in curry power, Tamari and sea salt. Whisk to combine.
Cook until mixture reaches a simmer. Then add in fresh vegetables, stirring to incorporate. Cover with lid and allow to simmer until vegetables are fork tender, about 5 to 7 minutes for most vegetables.
Serve over rice or quinoa.
If you are making the sauce ahead of time, store it in a mason jar in the refrigerator for up to one week.