For the Curry: - 1 Tbsp olive oil - 1 onion, diced - 4 cloves garlic, minced - 1 Tbsp fresh grated ginger (or 1 Tsp ground) - 1 Tbsp ground lemongrass - 2 medium carrots thinly sliced - 2 cup broccoli florets - 1 red bell pepper diced - 1 cup snow peas (loosely cut) - 2 tomatoes - 2 Tbsp curry powder - 2 cans coconut cream - Sea salt and black pepper For the side: - 2 cups White Rice (I like Basmati rice) For Serving: - Fresh lemon juice and coriander

1. Heat a large saucepan or pot to medium heat and add 1 Tbsp olive oil. Add the onion, garlic,ginger, curry (1Tbsp) and lemongrass and cook until the onion start becoming translucent (1-2 minutes). Add carrots, broccoli, red bell pepper and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 8 minutes.

2. Add the rest of the curry powder (1Tbsp), coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10 minutes.

3. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.

4. Serve over White Rice and garnish with a dash fresh lemon juice and coriander.