Ingredients:

  • 2 tbsp coconut oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (2g) ground turmeric
  • 2 medium (300g) carrots, sliced into rounds
  • 1 large (200g) yellow bell pepper, diced
  • 1 medium (200g) zucchini, diced
  • 1 cup (150g) sugar snap peas
  • 1 medium (150g) Yukon Gold potato, peeled and diced into ½-inch cubes
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lime juice
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4–5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Add the curry powder and turmeric to the oil and onion mixture. Stir constantly for 1–2 minutes until the spices darken slightly and smell toasted.
  3. Pour in the vegetable broth and add the diced potatoes and carrots. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, or until the potatoes are just tender.
  4. Stir in the bell pepper, zucchini, and snap peas. Simmer for an additional 3–5 minutes. Stir in the coconut milk and salt. Remove from heat and stir in the lime juice.