13 August, 2008

Creamy Curried Veggies

1 large onion, sliced
2-6 cloves garlic, minced
1-3 large carrots, diced
2 tbsp olive oil
1 medium potato, cubed
1-1/2 cups cauliflower florets, sliced
6-8 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
1 cup coconut milk or soy milk
pinch of cayenne pepper
1 cup peas
3 tbsp Braggs or soy sauce

1. 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 2-4 minutes.
2. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.
3. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened.
2. Serve over rice or noodles.

Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).