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Indian Coconut Curried Vegetables

"Island populations around the world have celebrated the coconut for centuries for its health benefits, using the meat juice, milk and oil the fruit provides in everything from cooking to disease prevention," writes Jody Braverman on Livestrong.com. "Coconut milk contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties. The body converts lauric acid into monolaurin, which is believed to fight the viruses and bacteria that cause herpes, influenza and even HIV."

Ingredients:

1 onion, chopped
3 cloves garlic
1 tbsp fresh ginger
1 green chili, seeded
1 tbsp vegetable oil
1/2 tsp turmeric
1/2 tsp coriander
1 tsp cumin
1 tsp curry
1/2 cauliflower, chopped
1 cup green beans
1 carrot, sliced
1 zucchini, sliced
1 cup coconut milk
1/2 tsp sea salt, or to taste

(As always, use organic content as much as possible for the healthiest recipe.)

Directions:

Process the onion, garlic, ginger and chili in a food processor until smooth.
In a large skillet, heat the onion mixture and spices along with the oil and spices. Allow to cook for a minute or two, stirring frequently.

Add the vegetables and the coconut milk and stir well. Season generously with 1/2 teaspoon salt, or to taste.

Cover and allow to cook for at least 20 minutes, or until veggies are tender.

Serve over rice if desired.

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