Vegetarian Sweet Potato Curry

• 2 1/2 cups sweet potato diced, about 1 medium
• 2 1/2 cups eggplant diced, about 1 small
• 2 cups zucchini diced, about 1 medium
• 2 cups green beans chopped, 1-inch long
• 2 cups broccoli florets chopped
• 1 tablespoon coconut oil
• 2 large garlic cloves minced
• 29 ounces diced tomatoes I used fire roasted
• 27 ounces full fat coconut milk
• 2 tablespoons soy sauce or wheat-free tamari
• 1 tablespoon ginger freshly grated
• 1 teaspoon red pepper flakes optional
• 1 cup water optional
• fresh herbs For serving:, or grains, optional

1. Prep all vegetables, cutting into bite-sized pieces. Set aside.
2. Turn KitchenAid(R) Multi-Cooker on to the "Saute" setting. Once preheated, add coconut oil, garlic and sweet potatoes. Cook until sweet potatoes have started to brown, 2-3 minutes.
3. Pour in tomatoes and coconut milk and stir to combine.
4. Turn Multi-Cooker to the "Boil" setting and add the remaining veggies, followed by the soy sauce, ginger and pepper flakes. Cover and allow mixture to boil for 5 minutes.
5. Turn multi-cooker to the "Simmer" setting and simmer for another 25-35 minutes, until the potatoes are tender.
6. If the mixture is too thick, stir some water. If not, remove the lid of the Multi-Cooker and serve immediately.
7. Garnish with fresh herbs and eat with rice/quinoa if desired.

sweet potato, eggplant, zucchini, green beans, broccoli florets, coconut oil, garlic, tomatoes, coconut milk, soy sauce, ginger freshly, red pepper, water, fresh herbs for serving

Taken from www.yummly.com/recipe/Vegetarian-Sweet-Potato-Curry-2099016 (may not work)