Bok Choy and Ginger Curry

Ingredients:

• 1 tablespoon raw virgin coconut oil
• 1 medium yellow onion, minced
• 2 cloves garlic, peeled and minced
• 1 inch fresh ginger root, peeled and minced
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 2 heads bok choy, chopped into bite-size pieces
• 1 cup brown mushrooms, sliced
• 1 cup fresh bean sprouts
• 1 cup veggie stock or broth
• 1/2 cup coconut milk
• 2 cups baby spinach

Directions:

1. Heat the coconut oil in a large, stainless steel skillet. Add the onion and sauté until translucent. Add the garlic, ginger, and spices. Sauté for another minute. Add the bok choy, mushrooms, bean sprouts, veggie stock, and coconut milk. Cover the pan and simmer for 15 minutes. Turn off the heat. Add the spinach, replace the lid, and allow the spinach to wilt in the steam for a few minutes.
2. Serves 2