Ingredients
- 1 bunch asparagus, trim the ends
- 1 red bell pepper, thinly sliced
- 1 carrot, sliced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 cup coconut cream
- 1/2 teaspoon cumin
- 1 teaspoon grated fresh ginger or finely minced
- 2 tablespoons olive oil
- 2 tablespoons tamari
- a handful cilantro for garnish
- salt and black pepper to taste
Instructions
- Heat a pan with oil, add onion, stir, cook until tender or translucent. Add garlic, ginger, bell pepper, carrots, asparagus stir to mix, add cumin, black pepper, and tamari, stir, add coconut cream, stir, lower the heat, simmer for 2 minutes or until veggies are tender. Add salt if needed. Garnish with cilantro. Serve with brown rice.