This vegan and gluten-free dish has quickly become one of my go-to recipes during the week. It’s quick and easy, loaded with veggies, satisfying, flavorful and since it’s light on the spices, the whole family loves it – including the kiddos. I usually use whatever veggies I have on hand. This time I went with zucchini, red bell peppers, carrots, onions, sugar snap peas, cherry tomatoes and red potatoes, but you could easily do mushrooms, broccoli, cauliflower, green bell pepper, snow peas – whatever you’d like! I served it over volcano rice but you could use any variety of rice, quinoa, millet, etc.
- 1 Tbsp coconut
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh grated ginger (or 1 tsp ground)
- 1 medium zucchini, diced
- 1/2 cup diced carrots
- 1/4 cup diced tomato
- 1/3 cup sugar snap peas
- 1 Tbsp curry powder
- Pinch of cayenne, turmeric, cinnamon, cumin or 1 dried diced red chili for heat (optional)
- 2 cans coconut milk (I use full-fat for a richer, creamier curry)
- 1 cup veggie stock
- Sea salt and black pepper
- Prepare your rice or ancient grain by rinsing thoroughly and cooking in a saucepan over medium heat. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the light and fluffy and the liquid is absorbed. Set aside until serving.
- Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, veggies and a pinch of salt and pepper and stir. Cook, stirring frequently, until softened, about 5 minutes.
- Add curry powder (and other spices if desired), veggie stock, coconut milk, and another pinch of salt and stir. Bring to a simmer, reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
- Taste and adjust seasonings as needed. Serve over rice or quinoa.