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Vegan Veggie Tikka Masala

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  • 1 1/2 tbs coconut oil
  • 1 green bell pepper, sliced
  • 1 white or yellow onion, sliced
  • 2 cups broccoli florets, chopped
  • 1 medium zucchini OR 1 medium eggplant, chopped
  • 2 cloves garlic, minced
  • 1 can tomato sauce (15 oz)
  • 1 can coconut milk
  • 2 tsp cumin
  • 2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp powdered ginger
  • 2 tsp paprika
  • 2 tsp salt

Stovetop

  1. In a large pan, mix garlic, coconut oil, onion, salt, and spices.
  2. Heat on medium heat until onions begin to soften.
  3. Add tomato sauce and vegetables.
  4. Simmer until vegetables are cooked.
  5. Stir in coconut milk and cook for another few minutes until heated through. Serve hot with rice.

Slow Cooker

  1. Combine all ingredients in slow cooker, except for coconut milk. (Omit the coconut oil)
  2. Cook on high heat for 3.5 hours OR low heat for 7-8 hours.
  3. Add coconut milk 30 minutes before serving.
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