Vegetable Coconut Curry with Rice

Serves about 6

1/4 c. green onion, sliced

3 garlic cloves, minced

2 1/2 c. broccoli florets (bite size pieces)

2 1/2 c. cauliflower florets (bite size pieces)

1 c. carrots, sliced

1 can full fat coconut milk

3/4 c. vegetable broth

1 1/2 – 2 T. curry powder

1 t. salt

1/2 t. onion powder

1/2 t. garlic powder

1 can chickpeas (drained and rinsed)

2 c. brown basmati rice, cooked

In a large wok or pan on the stovetop, saute onion and garlic. (I use water instead of oil to prevent sticking.) Saute until softened. Add vegetables. Cook until crisp tender. Add coconut milk, vegetable broth, curry, salt, onion powder and garlic powder. Stir until combined. Bring to a boil, then reduce heat and simmer for 10 minutes or so. Add chickpeas. Stir. Cook for another 5 minutes. Add precooked rice. Stir. Enjoy

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