Vegetables in Curried Coconut Milk

1 large onion, sliced
6 cloves garlic, minced
3 large carrots, diced
2 tbsp olive oil
1 large potato, cubed
1-1/2 cups cauliflower florets, sliced
8 mushrooms, sliced
1 1/2 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
pinch of cayenne pepper
14.5 ounce can vegetable broth (or chicken if you prefer)
1 cup light coconut milk
1 cup peas
Salt & pepper, to taste

1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent.

2. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes.

3. Add the broth and coconut 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.

4. Stir in the peas. Cook uncovered on medium-high heat stirring constantly until the liquid has thickened.

5. Season generously with salt and pepper to taste. Serve over brown rice.

Note: Swap up the vegetables for whatever you prefer or have on hand.

Serving Size: 1/6 recipe. Brown rice not included in calorie count.

Number of Servings: 6

Recipe submitted by SparkPeople user NEEDSTOLOSE2.