Abundance Reset + Vegan/Paleo Curry

Are you ready to cook with me on this little island paradise? (Wouldn’t that be fun!) Here’s what ya gotta do. Think of your favorite place to buy groceries. Can you picture the produce department? Get a good visual in your mind. Now take it down to less than a dozen veggies. Turn up the heat about 30 degrees F so they’re practically wilted. That’s where we start our culinary adventure. 
It’s a far cry from Whole Foods, Von’s, or Trader Joe’s with their perfectly manicured piles of greens, reds, purples, yellows… And yet the humble produce stand here is teaching me about abundance and challenging what I once thought I needed. 
Variety may be touted as the “spice of life” but there’s a subtle beauty in knowing what to expect (here it’s carrots, zucchini, broccoli, cauliflower, green peppers, cabbage, tomatoes, onions).
What I’ve learned…
The gift is finding the balance between creativity and routine.
The gift is seeing the abundant bounty in a blemished tomato.
The gift is being present with what is right in front of your nose.
These are the souvenirs I’ll cherish. 
While I’m here, I’m here. 100%. I’m happy with the offerings. Overjoyed. Grateful for this mini rainbow. And when I see cilantro or ginger nestled in the mix, I do back flips in celebration.
Coconut Kisses!
My Go-To Abundant Dinner
2 Tablespoons coconut oil
2 green onions, sliced
1 jalapeno, seeds removed, minced
1 inch ginger, peeled and minced
1 clove garlic, minced
2 Tablespoons curry powder
2 cups coconut milk
2 cups chopped broccoli
1 cup chopped cauliflower
1 cup sliced carrots
1/4 cup chopped cilantro leaves
1/2 lime
Heat the coconut oil over medium-low heat. Add the green onions, jalapeno and ginger. Stir well. Allow to cook for 1-2 minutes. Add garlic and curry powder. Mix well.  Cook for 2-3 minutes until the garlic starts to soften. Stir frequently. It will be paste-like so you’ll probably need to smoosh it around.
Add coconut milk and stir thoroughly to incorporate the paste into the milk. Add the veggies and cover. Bring to a simmer and cook for about 10 minutes or until veggies are your desired tenderness. Squeeze lime over the top and stir in cilantro leaves.
Serve over rice or quinoa or alone.
Chef’s Tips:
  • Add whatever veggies you have!
  • If you have sweet potatoes or other tubers, add small cubes about 10 minutes before the other veggies to allow ample cooking time. 
  • You could easily add chicken or shrimp to this recipe.
  • Make extra for tomorrow’s lunch or dinner!