Vegetable Curry

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Vegetable Curry

Author: Riley Shaia

Ingredients

• 1-2 cups brown rice uncooked
• 1 cup vegetable broth
• 1/2 small white onion, diced
• 1 small garlic clove, minced
• Pinch of salt and pepper
• 1-inch fresh ginger, minced
• 1/2 head cauliflower florets
• 1 small head of broccoli florets
• 3-4 carrots, diced
• 1 can light coconut milk
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp date sugar (can omit if you don't have any)
• 1/2 tsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp Garam Marsala
• 1 can chickpeas, rinsed and drained (optional for added protein)

Instructions

1. Cook rice according to directions.
2. While rice is cooking, saute onion and garlic in a large saute pan in vegetable broth for 3-4 minutes. Add salt, pepper, and ginger to the pan and saute for 2 more minutes.
3. Stir in the broccoli, cauliflower, and carrots. Cover and let steam for 5 minutes, stirring occasionally and adding more vegetable broth as needed.
4. Add the chickpeas, coconut milk, 1/2 cup vegetable broth, soy sauce or coconut aminos, date sugar, curry powder, turmeric, and Garam Marsala.
5. Stir until well combined then bring to a boil. Reduce to a simmer for 8-10 minutes.
6. Remove from heat and serve over a bed of rice.

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