| 19 | 30 | 218 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 tbsp | Coconut oil |
| 2 tbsp | Lemon grass (about 1 piece) |
| 1 tsp | Turmeric, powder |
| 1 tbsp minced | Ginger root |
| 1 medium | Lemon (juiced) |
| 1/2 medium | Yellow onion (sliced) |
| 1 large | Carrots (sliced) |
| 2 cup | Cauliflower |
| 1 cup | Cremini (Italian) mushroom (sliced) |
| 1 cup shredded | Red cabbage |
| 1 cup | Bok choy (chopped; about; small squash; for soup) |
| 3 tbsp | Seaweed, wakame, dried (aprox, 3 strips) |
| 1/2 cup | Chickpeas, canned, drained |
| 1/2 cup | Lentils, canned |
| 2 cup | Vegetable stock/broth |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 1 tbsp | Red curry paste (or to taste) |
| 1 medium | Tomato (diced) |
| 1/2 cucumber(s) | Cucumber (sliced) |
1. Heat coconut oil on medium high, add lemon grass, turmeric and ginger and cook until aromatic
2. Reduce heat to medium and add onion, cook until onion is translucent
3. Add vegetables, hardest to softened leaving a few minutes between each vegetable group
- start with: carrots and cauliflower, then add mushroom and red cabbage, and finally add bok choy, cook until greens are wilted
4. Add lentils and chickpeas and wakame and stir everything together.
5. Add the remainder ingredients, stir and let simmer on medium low for 15 minutes.
6. remove from heat and enjoy
Add fresh basil for extra flavour, top with pumpkin seeds, and add yam noodles, rice or udon/soba noodles if you would like.
| Fruit | 0.3 |
| Meat Alternative | 0.3 |
| Vegetables | 4.2 |
