Vegetable Curry

For the vegetable curry, wash and chop the greens. Peel the ginger, onion and garlic and chop them as well.

Wash the sugar snap peas, cut off the hard ends and cut into bite-sized pieces. Clean and slice the mushrooms, clean the cabbage sprouts and cut the stalk crosswise.

Remove the broccoli from the hard stalk, wash, divide into florets and give the mung bean sprouts a quick rinse. Heat the coconut oil in a large pot and sauté the greens, ginger, onion and garlic briefly.

Add the curry powder, curry paste and cayenne pepper and fry briefly. Add the rest of the vegetables and then pour in the coconut milk and vegetable soup.

Bring to a boil once,then reduce heat and simmer with lid on for about 10 minutes. Salt the vegetable curry, add the cinnamon, stir and season again.

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