Instructions

1. Prepare the vegetables, chop the red onions finely, slice the carrots and cabbage thinly, and wash the broccoli head and cut up the florets in nice bite size pieces.
2. Heat 1 tablespoon of coconut oil over medium low heat, in a large pot (I usually use my wok). Once it’s fully melted, add in the red onions. Let them simmer until they start to be translucent, add a pinch of salt.
3. Add the coconut milk. Peel and grate a thumb size piece of fresh turmeric (be aware, this will turn your hands yellow! if you can’t get fresh turmeric, use about 1 tsp of dried turmeric), and add 2 kaffir lime leaves. Bring it to a boil, and let the spices really infuse the coconut milk with color and flavor.
4. Lower the heat and add in the cabbage and carrots, and let it simmer for about 10 minutes under a lid (if you don’t have a lid for your wok, just place a big lid on top of the veggie-coconut mix, that is what I do).
5. After ten minutes, add in the broccoli florets, give it a good stir and let everything simmer for another 5-10 minutes. When the vegetables are tender, take of the lid and if you want the coconut sauce to be a bit thicker, just reduce it at higher heat, under stirring for 1-2 minutes.
6. Chop the nuts finely and roast them together with the seeds on a dry pan, until the macadamia nuts start to take color. Remove the pan from the heat immediately and transfer the nut seed mix to a bowl.
7. Serve with whole gran rice. Enjoy. (The nutrition facts are calculated based on 1 out of 3 servings)