Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
4
Add the diced onion to a large pot or dutch oven with the oil. Saute for 5 minutes. Add in the minced garlic and ginger and saute an extra 2-3 minutes.
Add in the broccoli, asparagus, zucchini and pepper. Saute for 5 minutes.
Add in all remaining ingredients aside from the cilantro and lime juice. Let simmer over low heat for about 15 minutes until the vegetables are fork tender and the flavors have combined.
Stir in the cilantro and lime juice. Taste and adjust flavors as desired. I often add more salt and pepper but up to you!
Serve with fresh white rice, my gluten free naan and enjoy!
You can easily sub in or out any other vegetables you like. Just be sure to keep the general ratios the same as to not change the flavor too much.
You can sub the full fat coconut milk for light, but I do not recommend using regular non-dairy milk from a carton as it won't create the same rich flavor.
Serving: 1bowl / Calories: 295kcal / Carbohydrates: 10g / Protein: 7g / Fat: 29g / Saturated Fat: 19g / Trans Fat: 1g / Fiber: 2g / Sugar: 3g