Vegetable in curry sauce

2 sliced carrots
2 sliced celery stalk
1/2 sliced zucchini
2 chopped onion
1 1/2 red pepper sliced
8 sliced mushroom

1 can of coconut milk
2 tbsp wok oil
freshly gratted ginger
2 gloves of garlic
2 tsp of masala spices

saute in a wok the carrots, celery, onions, garlic and pepper, with the oil.

after 7 min. and the coconut milk, ginger and spice mix and simmer for 10 min

and the zucchini and mushroom, simmer for 3 min

Serve with your choice of protein and brown rice

Serving Size: 4 x 1.5 cup serving

Number of Servings: 4

Recipe submitted by SparkPeople user DONALDAUDET71.