Coconut veggie curry with rice

Happy Thanksgiving! When it comes to vegan thanksgiving you might be troubling yourself with dinner ideas. I came up with idea of making coconut veggie curry. You can put any veggies of your choice. I went with broccoli, bean sprouts, potato, carrot, tomato, onion and snow peas. Very important part of this recipe is of course curry. Curry brings up so much flavor and color to the dish. Not only will your kitchen smell good you will enjoy the all the beautiful combos in your mouth. I love spices so i used curry powder,cayenne and chili powder. But you could also add a dried red chili or cumin. It’s very quick and full of flavors. I hope you find this recipe interesting and might try to make it.

Well, let’s get started!

Ingredients you need for the Curry:

• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 2 Tbsp fresh grated ginger or finely chopped
• 1 small onion, diced
• 4 broccoli florets, cut in half
• 2 medium carrots,diced
• half tomato, diced
• 1/3 cup of bean sprouts
• 1/3 cup snow peas
• 2 Tbsp curry powder
• 1 tsp cayenne and chili powder ( if you don’t like it too spicy, just add a pinch)
• 2 cans light coconut milk
• Sea salt and black pepper
• Cilantro and dill to sprinkle before serving

Prep time: 20 minutes

Cook time: 30 minutes

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Directions:

1. Heat a large pot to medium heat and add 1 Tbsp olive oil.
2. Add the onion, ginger, garlic, carrot and a pinch each salt and pepper and stir.
3. Cook, until softened for about 4 minutes.
4. Add curry powder, cayenne and chili powder, keep stirring.
5. Add coconut milk, and mix again. Bring to a simmer then reduce heat to medium-low and continue cooking for 10 minutes.
6. Add snow peas, tomato, broccoli and bean sprouts and cook for another 5 minutes.
7. Adjust the salt/spice to taste.
8. Serve over rice.
9. Sprinkle with cilantro and dill.