Coconut Curry Vegetables

Ingredients

• 3 tablespoons avocado oil
• 1 tablespoon Esmen’s Curry Powder
• 2 tablespoons Esmen’s Curry Marinade (see recipe)
• 1 medium onion, chopped
• 1 stalk green onion, chopped
• 3 gloves garlic, crushed
• 1 large bell pepper, chopped
• Fresh thyme
• ½ teaspoon scotch bonnet pepper, chopped
• 1 can (13.5 ounce) coconut milk
• ½ cup vegetable stock
• 2 teaspoons Trader Joe’s 21 Seasoning Salute
• 1 cauliflower, cut into florets
• 1 medium butternut squash, cut into cubes
• 1 can (13.5 ounce) red kidney beans, rinsed and drained
• Salt and pepper to taste
• Spinach

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, season the butternut squash cubes with 1 tablespoon of
   avocado oil, 1 tablespoon of Esmen’s Curry Powder, salt, and pepper.
   Add contents to a baking tray and bake for approximately 20 minutes.
3. In a large bowl, season the cauliflower florets with 1 tablespoon of
   avocado oil, 1 tablespoon of Esmen’s Curry Powder, salt, and pepper.
   Add contents to a baking tray and bake for approximately 10 minutes.
4. In a large pan, heat 1 tablespoon of avocado oil over medium heat. Add 1
   tablespoon Esmen’s Curry Powder, and stir for 1 minute.
5. Add onion, green onion, garlic and cook for 2 minutes. Then add bell
   peppers, thyme and scotch bonnet pepper and cook for another 2 – 3
   minutes.
6. Add coconut milk, vegetable stock, salt, pepper, Trader Joe’s 21
   Seasoning Salute, and cook for 5 minutes.
7. Now add the roasted butternut squash, red kidney beans, cauliflower and
   cook with cover for another 5 to 10 minutes on medium heat.
8. Add spinach and stir together for 2 to 3 minutes.
9. Serve with your favourite side dish or eat as is.