Creamy Curried Veggies

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Creamy Curried Veggies

 

Rich and full of flavor, this dish is at its best when served over rice.

I like it on noodles to.

 

1 large onion, sliced

2 to 6 cloves garlic, minced

1 to 3 large carrots, diced

2 tbsps. olive oil

1 medium potato, cubed

1 1/2 cups cauliflower florets, sliced

6 to 8 mushrooms, sliced

1 tbsp. curry powder

1/2 tsp. cumin

1/2 tsp. turmeric

pinch of cayenne pepper

1 cup coconut milk or soy milk

1 cup peas

3 tbsps. soy sauce

 

In a large saucepan, sauté the onions, garlic, and carrots in oil on

medium-high heat until the onions become translucent. Add the vegetables, curry,

cumin, turmeric, and cayenne, stirring often so they don't stick to the pan,

cooking for 2 to 4 minutes. Add the milk, cover, and reduce the heat to

medium-low. Simmer for 10 yo20 minutes, stirring occasionally, until potatoes

can be pierced easily with a fork. Stir in the peas and Braggs (or soy sauce),

and cook uncovered on medium-high heat stirring constantly until the liquid has

thickened.

Serve over rice or noodles

Note: you can use whatever vegetables you have kicking around, spinach, kale,

green onions. Serves 4.

 

 

 

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