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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 vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Gluten-free. Vegan, Non-GMO, & Kosher…

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

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