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One-Pot Vegan Coconut Curry

This is a delicious, soupy-stewy, vegan pot of goodness.

Chef Tip: You'll want to roast your veggies first, they'll be evenly cooked and have that extra level of toasty flavor.

Ingredients

  • 2-3 winter squash or root vegetables, cut into bite-sized pieces

  • Olive oil

  • Salt

  • Coconut oil

  • 3 heads of bok choy, chopped (or kale!)

  • 1/2 Napa cabbage, thinly sliced

  • Haven's Kitchen Coconut Cashew sauce

  • 1 (13oz) can of coconut milk

  • 3 cups vegetable broth or water

Steps

STEP 1

Preheat your oven to 425°F. Toss the squash with olive oil and salt and spread out on a parchment-lined baking sheet. Roast for 20-25 minutes until tender, but not browned

STEP 2

Meanwhile, heat a dutch oven over medium and add a glug of coconut oil, then add the bok choy, cabbage, and a few pinches of salt. Add in a pouch of Haven's Kitchen Coconut Cashew Sauce and the coconut milk, along with the veggie broth or water

STEP 3

Let the broth simmer then add the roasted veggies to the pot and let the flavors combine for a few minutes before serving

Coconut Cashew Sauce

A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…

This recipe is also great with our Gingery Miso and Golden Turmeric Tahini sauce.

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