Ingredients
1tbspcoconut oil
¼cuponion,diced
2garlic cloves,minced
1tbspginger,minced
1smallserrano pepper,seeds removed, minced
1cupcarrot,chopped
3medium white potatoes,cubed
½head cabbage,chopped
1tbspcurry powder
1tbspsoy sauce,adjust with the saltiness of your broth
3cupsvegetable broth
1canwhite beans,rinsed and drained
Preparation
Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for about 2 to 3 minutes. Continuously stir until the onion is golden.
Add garlic, ginger, and serrano pepper and sauté for another 2 to 3 minutes. Then add carrots, potatoes, and cabbage. Cook for 1 to 2 minutes, stirring occasionally.
Add curry powder and soy sauce. Continue to stir for about 5 minutes until veggies start to release more water.
Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10 to 15 minutes, until potatoes and carrots are tender but not too soft.
Taste and adjust flavor as needed, adding more soy sauce for salt and depth of flavor or more curry powder.
