Sample Recipe:

Instructions:

1. Heat the coconut oil in a large stockpot over medium-high heat.
2. Add the onion, ginger, and garlic to the pot. Cook until the onions become translucent and fragrant, about 3 minutes.
3. Stir in the curry powder, cumin, and tomato paste.
4. Add the squash, broccoli, bell pepper, and eggplant and stir a few times to coat the vegetables with the spices.
5. Stir in the coconut cream and vegetable broth.
6. Reduce the heat to low and simmer for 25 to 30 minutes to allow the curry to become thick and rich.
7. Remove the pot from the heat, add the spinach and cover the pot for a few minutes to let the spinach wilt.
8. Serve in bowls garnished with the cilantro or Thai basil.

Per Serving: Calories: 133; Total fat: 8g; Carbohydrates: 17g; Fiber: 5g; Net carbs: 12g; Protein: 3g