Yield: 4 servings

Ingredients:

• 1 tbsp coconut oil
• 1 cup of green beans, chopped
• ½ cup of green peppers, chopped
• 1 cup of red peppers, chopped
• 1 cup of cauliflower, chopped
• 1 cup of zucchini, chopped
• ½ cup of yellow squash, chopped
• ½ onion, chopped
• 1 garlic clove, crushed
• 1 tsp ginger, grated
• 1 tsp yellow curry powder
• ½ tsp turmeric
• 1 cup of coconut milk
• 1 strip of lemon rind
• ¼ cup of coconut cream or sauce
• Bunch of cilantro, fresh and chopped

Directions:

In a large heavy based pan, melt the coconut oil on medium/low. Sauté all vegetables
until slightly soft (about 3 to 4 minutes). Add garlic, ginger, yellow curry
powder, turmeric, coconut milk, and lemon rind and coconut cream or sauce. Simmer
gently, uncovered for 10 minutes. Serve on a large plate, garnish with a side of
chopped, fresh cilantro.

Tasty Variations:
• Add ½ cup of almond butter to sauce
• Try cardamom or cinnamon as spices