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!