Recipe: Creamy Curried Veggies

CREAMY CURRIED VEGGIES

1 large onion, sliced
2 to 6 cloves garlic, minced
1 to 3 large carrots, diced
2 tablespoons olive oil
1 medium potato, cubed
1 1/2 cups cauliflower florets, sliced
6 to 8 mushrooms, sliced
1 tablespoon curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
Pinch of cayenne pepper
1 cup coconut milk or soy milk
1 cup peas
3 tablespoons Braggs* or soy sauce

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

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

Add the milk, cover, and reduce the heat to medium-low. Simmer for 10 to 20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.

Stir in the peas and Braggs or soy sauce, and cook uncovered on medium-high heat, stirring constantly until the liquid has thickened.

Serve over rice or noodles.

*Braggs, an all-purpose seasoning brand, is formulated vegetable protein made from soybeans and purified water.

Makes 2 to 4 servings
Source: How It All Vegan! by Sarah Kramer and Tanya Barnard