I’ve been inspired to use more spices in my cooking lately. They’re really good for you and can add tons of flavor to your dishes, without adding a ton of empty calories. These Coconut Curry Vegetables are great on top of pasta, eggs, meat, quinoa, brown rice, or other steamed veggies.
The spices are not the only health food star in this dish. You also know that vegetables are full of vitamins and minerals that your body needs. In order to eat enough of them it’s important to be creative in your preparations. I mean, really, who wants to eat a bunch of raw carrots and spinach all day? Make veggies in a variety of different ways, and use them as a sauce to put on top of your main dishes.
- 1 Tbsp Coconut Oil
- 1 Cup Coconut Cream
- 1/2 Purple Onion, Chopped
- 2 Garlic Cloves, Diced
- 1 Tsp Curry Powder (or more if you like it spicy)
- 1 Tsp Anise Seed
- 1 Cup Cherry Tomatoes
- 3 Cups Organic Fresh Spinach
- Salt and Pepper to Taste
Melt coconut oil over medium heat in a cast iron skillet. Add onions and sauté until light brown. Add the garlic, tomatoes, salt, pepper, curry, and anise seeds, and cook for another 2 minutes. Turn off the heat and stir in the spinach. It will wilt in the residual heat.
The Coconut Curry Vegetables made an awesome Coconut Curry Omelet!