Recipe Instructions:
ingredients
1 tablespoon of coconut oil
2 cloves of garlic, minced
1 small pie pumpkin (about 2 pounds before being peeled and cut)
2 cups of cauliflower florets, about 1/2 of a medium cauliflower
2 large carrot, thinly sliced
1 teaspoon of curry powder
1 15 ounce can of lite coconut milk
1 cup of broth
2 tablespoons of peanut butter
1 tablespoon of soy sauce
1 teaspoon of salt
instructions
In a large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
Add in the pumpkin, cauliflower, and carrots and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and cook for an additional minute.
Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 10 additional minutes as the veggies continue to cook. Once veggies are soft and the pumpkin and cauliflower are easily pierced with a fork, remove from the heat.
Serve on its own or over basmati rice and enjoy!!
