The 15 Minute Dinner Series – Veggie Coconut Curry

This is how you get down in 15 minutes on one of the most versatile and flavorful dishes in the kitchen!

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Veggie Coconut Curry

short-grain white rice, washed
(2:1 ratio of water to rice)

1 bunch broccolini, cut into bite-sized pieces
coconut oil 1 tbs
stir-gently, then transfer to a separate bowl

Add another 1 tbs coconut oil into pan, then add around 2-3 tbs curry spice blend on low heat and stir until fragrant
Increase heat to high, add
garlic, 1 clove sliced
ginger 2 tbs cut into matchsticks
2 shallots thinly sliced
1/2 to a full can of coconut milk (add water to thin if necessary)
salt
pepper
fresh spice blend to taste
turn down to medium
1/2 cup or one whole red pepper, thinly sliced
sliced fresh shiitake mushrooms 4-5
juice of 1/2 lemon
return broccolini to pan
2 or so green onions

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