This is one of my favorite recipes because it's fast, easy and healthy.
I usually make enough to take to school with me for the week and it keeps me full.
This is packed with vegetables, healthy fats, protein, spice and flavor.
The best part is that this is made all in 1 pot, so it's easy clean up too.
This recipe is vegan, but it is also delicious with shrimp or chicken so feel free to adjust to your liking.
This dish should resemble a thick soup when you're done-- I like to serve this over jasmine rice or quinoa.
Lastly, I like my food spicy but use less cayenne or completely get rid of it if you don't like too much heat.
1 can of drained garbanzo beans (I get the "no salt added" type)
1 small white potato (diced)
2 large organic carrots (peeled and diced into bite size pieces)
6-8 fresh mushrooms (thinly sliced- I like using white organic ones)
1/2 can snow peas (drained)
1/2 green or red bell pepper (sliced into strips)
Small piece of white onion (finely chopped)
1 clove of garlic (finely chopped)
2 tbs coconut or olive oil
1 1/2 cups organic coconut milk
2 1/2 cups water or vegetable broth
3 tablespoons curry powder (add to your liking)
1 tsp cayenne pepper
1/2 tsp cumin
1 tsp paprika
1 bay leaf
Salt and pepper to taste