Toasted Coconut Vegetable Curry

Carrots and peas cooked in a creamy coconut curry broth and topped with toasted shredded coconut.

For the curry:
2 tbsp coconut oil
4 carrots, peeled and sliced into bite-size pieces
1 tbsp freshly grated ginger
1 clove of garlic, peeled and minced
1/4 tsp cardamom
1/4 tsp cayenne pepper
1/2 tsp curry powder
1 cup veggie broth (or water)
1/2 cup canned coconut milk
1/2 cup frozen peas
salt
pepper
2 cups brown rice

Additional toppings:
1/4 cup green onions, thinly sliced
1/4 cup shredded coconut

View the full recipe at Kale & Compass →