Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and cook for another minute.
3. Stir in crushed tomatoes, vegetable broth, and dried basil. Bring to a simmer.
4. Cook for 15-20 minutes, then remove from heat and blend until smooth.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté until soft.
2. Add minced garlic and ginger, cooking for another minute.
3. Add chicken pieces and cook until browned on all sides.
4. Stir in curry powder and cook for 1-2 minutes until fragrant.
5. Pour in coconut milk and add mixed vegetables. Simmer for 15-20 minutes until chicken is cooked through and vegetables are tender.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.