Autumn Vegetable Curry

Ingredients:

• 1 Yellow Onion, peeled and diced
• 2 Carrot, peeled and diced
• 1 head Cauliflower, cut into bite sized florets)
• 1 Sweet Potato, peeled and diced
• 1 can 
• Organic Coconut Milk (15 oz can)
• 1 cup 
• Organic Vegetable Broth (Add more for a soupier curry)
• 1 bunch 
• Collard Greens, washed and cut
• 1 Tbsp Curry Powder
• 2 Tbsp Coconut Oil
• 1/4 cup organic Cilantro, roughly chopped
• 2 tsp Sea Salt (add more or less to taste)
• 1 tsp Black Pepper

Directions:

1. In a large pot heat coconut oil on medium heat and sauté onions and curry powder until the onions are fragrant and translucent (about 6-8 minutes).
2. Add the coconut milk and the sweet potato and bring to a simmer.
3. Add the vegetable stock and all of the vegetables except the greens.
4. Simmer until the sweet potatoes are tender (about 10 minutes).
5. Add the greens and cook another 3-4 minutes or longer if you like the greens more tender.
6. Season with salt and pepper and serve with ½ cup quinoa. Garnish with cilantro end enjoy!

Variations:

No Collard Greens: Use kale, mustard greens or spinach instead
Spice it up: Add more curry powder or some cayenne pepper