Broccoli, carrots and peas cooked in a spicy coconut sauce.
Ingredients (2 servings)
- 1 head of broccoli
- 2-3 large carrots
- 1 can peas (15 ounces)
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon sea salt
- 1.5 cups coconut milk
- Chop the carrots and remove the broccoli florets from the head stem. Drain and rinse the peas.
- In a medium saucepan over medium heat, add olive oil, diced garlic clove, turmeric, coriander, cumin, and salt. Mix for 1 minute. This enhances the flavor of the spices. Add the broccoli and carrots to the saucepan. Add 1/2 cup of water and cover the saucepan with a lid and let sit for 5 minutes.
- Pour the coconut milk and peas into the saucepan and cover with a lid. Let the mixture cook for 10 more minutes or until the broccoli and carrots are tender.
Recipe by Glow Kitchen at http://www.glowkitchen.com