Seasonal Vegetable Curry

2 tablespoons coconut oil
1 onion, peeled and diced
1 tbsp. curry powder
2 carrots, peeled and diced
1 medium cauliflower, cut into florets
2 medium sweet potatoes, diced
Small handful of brussel sprouts, halved
2 cups garbanzo beans (cooked or canned)
1 15oz can of unsweetened coconut milk
4 cups vegetable broth
2 bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)
Salt and pepper to taste
Fresh basil strips for garnish
In a large pot heat coconut oil and sauté onions and curry powder until the onions are soft (about 6-8 minutes). Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable broth. Simmer until the sweet potatoes are tender (about 15 minutes). Add the greens, then season with salt and pepper.
Serve with brown rice. Garnish with basil.