Vegetable Curry

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I broke down craving curry with brown rice.

Garlic, Ginger, Onions, Squash, Green Beans and Spinach.

  I used coconut oil to soften the garlic, ginger and onions. Any oil will work. Then the squash came next and the dry spices. Stir and color covers the squash. Add the Almond Milk, just enough to not completely cover the squash. Let it simmer for 10 minutes then taste for balance in flavors.

Curry powder, cumin,  turmeric,  black pepper,  sea salt and all spice.

Simmer until squash is soft but not quite ready. Add green beans and simmer for another 10 minutes in low medium heat. Add spinach last which only takes 5 minutes to cook. 

Add hot pepper if you want it spicy. 

Almond milk is a good sub if you are cutting fat and calories.

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