This pineapple curry dish is made with nourishing bone broth, slow cooked vegetables, loads of turmeric and the all mighty pineapple that helps aid digestion and tastes amazing!

1 fresh ripe pineapple
2 large onions
4 large carrots
4 large ribs of celery
1 large russet potato (peeled)
1 head of broccoli
1/2 head green cabbage
1/2 head cauliflower
2 thumb size pieces of fresh ginger
6 cloves of fresh garlic
2 cups chickpeas (soaked and cooked from dry, otherwise use one large can)
1 can organic coconut milk
1 liter organic chicken stock
4-6 tablespoons mild curry powder
3 tablespoons organic coconut oil
Sea salt and fresh ground pepper to taste.

Wash, peel and chop all vegetables into bite-size pieces and set aside. Finely mince the garlic and the ginger.
Preheat the oven to 325°.

Place the vegetables except for garlic, ginger and pineapple in a thick bottomed pot or roasting pan and sauté over high heat in the coconut oil for five minutes or until softened. Add the curry powder and salt and pepper and continue to sauté for three more minutes.

Add the remaining ingredients and reduce the heat to medium. Cook uncovered for 30 to 40 minutes stirring often or place into the oven and roast for one hour.

Serve with white rice, brown rice, quinoa or simply eat as is! Garnish with chopped cilantro, chopped green onions and lime wedges.

For full video instruction on how to make this dish visit the GoodLife Kitchen.