Mango Curry Zucchini Bok Coy

Ingredients:

• Onion, 1 large or 2 small

• 1 large zucchini, sliced

• 1 large yellow squash, sliced

• 1 head of bok choy

• Mango, 1 small (I cook ahead of time, can use canned)

• ½ cup pinto beans

• 10 cherry tomatoes, sliced

• 1 tsp. Avocado oil

• 1 Tbs. curry

• 1 Tbs. herbs de provence

• Sea salt to taste

  Saute the onion in avocado oil for 1-2 minutes and then add the zucchini and yellow squash. Saute for another 2 minutes, stirring and then add water or vegetable broth. Add in the curry and herb de provence and put the lid over it. Let cook for 5 minutes stirring once throughout. Then add in the bok choy and more water or broth if needed. Add in the pinto beans next. Cook another 3 minutes. Chop up the mango and slice the cherry tomatoes in half. Serve with the mango and tomatoes on top and sprinkle with sea salt as desired.