Creamy Curried Veggies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 large spanish onion, sliced
• 4 garlic cloves, minced
• 2 -3 large carrots, diced
• 2 tablespoons olive oil
• 1 medium potato, cubed (or sweet potato)
• 1 1/2 cups cauliflower florets, sliced (or broccoli)
• 6 -8 mushrooms, sliced (your favourite kind)
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 pinch cayenne pepper (to taste)
• 1 cup coconut milk (reduced fat is okay to use, but will not be as creamy)
• 3 tablespoons braggs liquid aminos or 3 tablespoons soy sauce

Recipe

• 1 in a large saucepan, sauté the onions, garlic and carrots in oil on a medium-high heat until the onions become translucent.
• 2 add the rest of the vegetables, curry, cumin, turmeric and cayenne, stirring often so they do not stick to the pan, cooking for 2-4 minutes. add the milk, cover and reduce the heat to a medium low.
• 3 simmer for 10-20 minutes, stirring occasionally until the potatoes can be easily pierce with a fork. stir in the braggs and cook uncovered on medium-high heat, stirring constantly until the liquid has thickened.
• 4 variations:.
• 5 for some added colour add:.
• 6 1 cup peas when you add the braggs.
• 7 for some added nutrition add:.
• 8 2 tbsp nutritional yeast as a garnish or in the last minute of cooking.
• 9 delicious on its own or served over your favorite grains and legumes such as:.
• 10 lentils, rice, quinoa, etc.