Red Curry Coconut Veggie Stew

4 servings

1 tablespoon coconut oil

1 small onion, thinly sliced

2 garlic cloves, minced

1-inch ginger, grated

2 tablespoons red curry paste 

12-ounce culinary coconut milk (SoDelicious)

4 cups cut-up veggies (your choice - broccoli, cauliflower, yam, butternut squash, shiitake..)

2 cups cooked chickpeas 

Water

Herbamare to taste

1 cup thinly sliced raw veggies (carrots, red bell pepper, tomatoes)

1/2 bunch of cilantro, chopped

In a soup pot, sauté onions, garlic, and ginger in coconut oil on medium heat. 
- Add curry paste and sauté for 1 minute. 
- Add coconut milk, vegetables, and chickpeas, and stir well. Add water (about one inch above the veggies). Season with Herbamare and bring to a simmer and cook for 10 minutes or until the veggies are tender. 
- Turn the soup off and add raw veggies and cilantro, stir well.
- Serve piping hot.  
Tips:
Serve over cooked quinoa or rice.