Curried Vegetables in Coconut Oil

When the cupboards are bare and there is almost nothing in the house to eat because the next day is grocery shopping day, our go-to dinner is curried vegetables.  Here’s the quick play by play for a delicious and filling dinner in less than 30 minutes.


Tomatoes, Onions, Chick Peas

-Melt 1 tbsp coconut oil over low heat in a skillet

-Add chopped tomatoes, diced white onions, and garlic to taste  (We use lots of garlic at least 4-5 cloves or use the pre-chopped jarred garlic.)  Saute all ingredients until the onions have turned translucent.  Add a can of chick peas.

-Flavor with yellow curry powder, turmeric, and black pepper.  A little sea salt never hurts either.  Use a lot of curry and turmeric.  Enough that all the vegetables are a nice yellowed hued and there is a sweet fragrant aroma starting to fill the kitchen.

 – Next add carrots, spinach, and rainbow chard.  That’s what we keep in the house, but any vegetables would be good here as long as they don’t need a long time to saute.  If so, add them in earlier with the tomatoes.  Usually, I add broccoli sooner rather than later because I like it very soft.  Also, what looks like a lot of greens, will cook down to almost nothing, so add lots and lots of spinach and chard to get a decent amount.

In no time at all, you have an all vegan, no trans-fat healthy meal!  Enjoy!

Carrots and Fresh Greens

Ready to Eat!

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