Coconut Veggie Curry

What you'll need:

• 1 small head of broccoli
• 3 carrots
• 1 onion
• 1 head of bok choy
• your favorite mushrooms
• 1 T. coconut oil
• 1/2 t. ginger
• 1/2 t. turmeric
• 1/2 t. salt

What to do:

• Cut up all veggies into bite size pieces
• Heat oil in a wok or large skillet
• Quickly fry in a little hot fat some onion, carrots and broccoli for 2-4 min.
• Add ginger and turmeric
• Add bok choy and mushrooms and cook for 1-2 min.
• Stir in 1/2 - 1 full can of full fat coconut milk
• Add salt to taste.

Serve over cauliflower rice or white basmati rice.

Pairing:

• We tested a couple bottles of wine. We recommend Chile’s Carmenare wine, a red varietal from a deep, dark, purple red grape. It's spicy and rich in berry flavor. 
• We also like vegetable curry with a Malbec, from Agentina possibly, where the wine is tart, spicey and berry red. We also like a bold and spicy Grenache from Spain or Australia.
  

This is HubbyHubby's favorite curry. By the way, turmeric and ginger both have amazing health benefits.

Be in health.