Updated: Apr 18
Two carrots sliced large 1/2 chunks
One onion large chunk
Two stalks of celery cut one-third inch
One green zucchini is cut into thick rounds then in half or thirds
Two green onions sliced one inch
11/2 cups Broccoli stems & heads
1 Can of unsweetened coconut milk
One cup of plant milk or water
Two - four cloves' garlic to taste minced
One Tbsp. Fresh minced ginger
Grated fresh ginger juice to taste
One Tbsp. cumin
Two - three Tbsp. curry powder
1 tsp. Sea Salt
1 1/2 Tbsp. Toasted sesame oil
Soy Sauce to taste at the end of cooking
Lots of chopped parsley and cilantro
In a large sauté pan, warm oil, add onions and garlic, dash salt, cook until beginning to sweat on medium heat.
Add carrots, celery, minced ginger, dash more salt, stir gently for a few minutes.
Add broccoli, water/plant milk, coconut milk, rest of the sea salt, and spice powders.
Cook until the broccoli is bright green, add scallions, parsley, and cilantro. Simmer for a few minutes.
Add soy sauce and squeezed ginger juice to taste. Serve over noodles,