Ingredients

• 0.25 cups ghee , clarified butter
• 1 medium onion , chopped
• 3 cloves garlic , minced
• 1 tablespoon curry powder
• 1 , 14 ounce
• 2 large carrots , chopped
• 1 large potato , chopped
• 1 medium parsnip , chopped
• 0.5 heads broccoli , cut into florets
• 0.25 heads cauliflower , cut into florets
• 2 cups sliced fresh mushrooms
• 1 cup water

Instructions

1. 1 Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
2. 2 Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
3. 3 Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Nutrition per serving