Coconut Curry

Cut into 1/2 inch pieces and heat in a dry soup pan:

• 2 small red bell peppers
• 1/2 sweet onion
• 1/2 large slicer tomato or 2 small tomatoes
• 1/2 medium sweet potato
• Minced garlic cloves to taste
• Grated fresh ginger to taste

Dump in 2 cans of coconut cream (not coconut milk — you want the thick cream with all the fat in it)

Sprinkle on top

• 1/2 teaspoon salt
• 1 teaspoon tumeric
• 1 teaspoon curry powder
• Red pepper flakes or cayenne pepper to taste (I like aleppo pepper, you can also use garlic chili paste)
• 1/2 teaspoon ground coriander
• Fresh cracked black pepper
• A handful of chopped cilantro

Stir, bring to a boil, then reduce to simmer for 10 mins. While it simmers, prepare

• Chop a broccoli crown, or a bunch of broccolini
• Coarsely chop a half cup of fresh basil leaves
• Juice a lime into a small bowl or measuring cup

After ten mins, drop the broccoli on top and simmer for another 6 mins. Test the veg to see if everything is cooked thru. Serve into a bowl and top with fresh basil and lime juice.

You can serve it with rice if you want to, but the sweet potato probably has you covered for satiety, nutrients, and low glycemic starch.