1 Tbsp olive oil 1 onion, finely chopped 3 cloves garlic, minced 1 tsp ginger 1 tsp chili powder 1/2 tsp cayenne pepper (or to taste) 2 Tbsp curry powder 1/4 cup low-sodium soy sauce 3 small potatoes, diced 2 medium zucchini, diced 1 cup frozen broccoli florets 1 cup frozen green beans 1/2 cup frozen peas 1/2 cup frozen corn 1 can chickpeas (garbanzo beans) 1/2 cup tomato puree 1 - 15oz can coconut milk 1 tsp salt 1 tsp sugar
Saute onion in olive oil until tender (add a bit of water if needed to prevent sticking). Add garlic and stir until aromatic. Stir in spices. Add a cup of water and soy sauce, and simmer while you chop the potatoes. Add potatoes and more water to cover. Simmer for 10 minutes. Add the rest of the vegetables and beans. Add water and simmer until tender and warm. Stir in tomato puree, coconut milk, salt, and sugar. Simmer to thicken sauce. Sauce should be about the consistency of heavy cream. If sauce is too thin, strain out vegetables into a serving dish and boil sauce separately until thickened, then pour over vegetable mixture to serve. Serve with jasmine or brown rice.