Vegetable Curry


  • 2 Cans of Organic Coconut Milk (Coconut Milk)
  • 6 TBS of Curry Paste (Curry Paste)
  • 1 Small Bag of Organic Baby Carrots
  • 1 Small Bag of Sugar Snap Peas
  • 1 Head of Broccoli
  • 1 Sweet Onion
  • 3 Cloves of Garlic Minced and Salted
  • 2 TBS Bragg’s Apple Cider Vinegar
  • 1 TBS Organic Coconut Oil (Organic Glass Jar)


Dice onion and saute in coconut oil on medium heat for 2-3 minutes in dutch oven.  Add minced and salted garlic cloves.  Stir well.  Add Coconut Milk, Curry Paste, Apple Cider Vinegar stirring until blended.  Chop all vegetables and add to mixture until veggies are tender.  Serve over rice.