From December/January 2014 issue
Serves 4-6

Ingredients

  • 1 lb carrots, peeled
  • 2 TBSP virgin coconut oil
  • 1 medium cauliflower, cored and cut into
  • bite-sized florets
  • 1 medium yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp curry powder
  • 1 cup water
  • Sea salt and black pepper, to taste

Directions

  1. Cut carrots in half crosswise, then cut each piece in half lengthwise. Cut the pieces lengthwise into thin strips.
  2. Heat coconut oil in a large sauté pan over medium-high

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