Ginger Coconut Vegetable Medley with Jasmine Rice

Created by Rose Bryant

To warm the cold winter months

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2-3 Tbsp coconut oil
1 large onion
1 lb brussel sprouts, halved
4 cloves chopped garlic
2-4 Tbsp ginger (to taste)
3-4 cups chopped rutabaga, peeled and diced
2 cups carrots, peeled and sliced
4 cups vegetable broth
1-2 cups chickpeas
2 cups coconut milk
zest and juice of one lime
2 cups uncooked jasmine rice

In pot boil 4 cups water with pinch of sea salt and 1 Tbsp coconut oil. Once boiling, add 2 cups dry jasmine rice. Reduce heat to low, cover and simmer for 15-20 minutes.

Saute onion, garlic and ginger in coconut oil until lightly browned. Add rutabaga, carrots, chickpeas, brussel sprouts and vegetable broth to pot. Simmer for 20-30 minutes. Add coconut milk, lime juice and zest in. Stir. Serve over Jasmine rice. Enjoy!