This vibrantly-hued, tomato-free curry recipe was the darling of my recent March cleanse. Turmeric provides the burst of bright yellow and the brilliant green courtesy of not one but FIVE different green veggies. Serve with brown rice or quinoa.

INGREDIENTS

2 tablespoons avocado oil

1 onion, peeled and diced

1 clove garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander

1/4 teaspoon cinnamon

1 cup green beans (frozen works)

1 medium broccoli, cut into florets (frozen okay)

½ cup peas or snow peas (frozen okay)

Small handful of Brussels sprouts, quartered - frozen not okay with me :P

1 can chickpeas or 1.5 cups cooked, drained

4 cups vegetable broth

1-15oz can of unsweetened coconut milk

1 large or 2 small bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc. I like mustard greens for a nice bite.)

Crush red chili, if you like spice

Salt and pepper to taste

Juice of one lime

Fresh cilantro for garnish

PREPARATION

In a large pot heat oil and sauté onions, garlic, ginger and spices until the onions are soft and spices are fragrant (about 6-8 minutes).
Add the green beans, broccoli, peas, Brussels sprouts, chickpeas, and 2 cups the vegetable broth.
Cook for 3-4 minutes, then stir in the coconut milk.
Simmer until the vegetables are tender, adding more broth as needed. Stir in the greens, then season with salt and pepper.
Cook just a few more minutes until the greens are done but still bright green.
Season with red chili, salt and pepper.
Serve with a squeeze of fresh lime, and garnish with chopped cilantro.