2 tablespoons
roughly chopped fresh cilantro, plus more for garnish
8 ounces
cremini mushrooms, trimmed and quartered
1 small
eggplant, cut into 1-inch pieces
2 cups
broccoli florets
1
red bell pepper, seeded and diced
1 small
zucchini, diced
2 tablespoons
coconut aminos or soy sauce
2 teaspoons
sugar, optional
Ingredients
2 tablespoons
extra-virgin olive oil
1
medium yellow onion, diced
3
ribs celery, diced
2 medium
carrots, peeled and diced
1
jalapeño, seeded and minced
1 teaspoon
grated fresh ginger
2
garlic cloves, minced
2 tablespoons
yellow curry powder
1 tablespoon
Garam Masala
4 cups
vegetable stock
2 (13.5-ounce) cans
full-fat coconut milk
1 teaspoon
sea salt, plus more to taste
2 tablespoons
roughly chopped fresh cilantro, plus more for garnish
8 ounces
cremini mushrooms, trimmed and quartered
1 small
eggplant, cut into 1-inch pieces
2 cups
broccoli florets
1
red bell pepper, seeded and diced
1 small
zucchini, diced
2 tablespoons
coconut aminos or soy sauce
2 teaspoons
sugar, optional
Method
Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, and jalapeño and cook until tender, about 8 minutes. Add the ginger and garlic and cook until fragrant, 1 minute more. Stir in the curry and garam masala until fragrant.
Stir in the vegetable stock, coconut milk, and salt until fully incorporated. Add the cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, coconut aminos and sugar and simmer, until the vegetables are tender, 25 minutes. Adjust the salt to taste.
