Vegetable Curry

Yo….again, did not mean to make this. I was just going to make a rice and veggie goulash but then I saw I had garbanzo beans and a can of diced tomatoes and coconut milk! It was super easy and done in 30 minutes!

What you will need:

• Basmati or White Rice

• Camari Mushrooms- two handfuls

• Rainbow carrots (or normal orange)

• 1 head of Broccolini

• 2 handfuls of Spinach

• 1 Onion

• 1 tbsp of Garlic

• Salt & Pepper

• 2 cups of Tomatoe Puree (unsalted)

• 1 tbsp Sugar

• 1 can Diced Tomatoes

• 1-2 tbsp of Garam Marsala

• 1-2 tbsp of Tuermeric

• 1 tbsp of Curry Powder

• 1/2 tbsp of Ground Cumin

• 1 can of Garbonzo Beans

• 3/4 cup of Coconut Milk (almost one can)

It looks like a lot of ingredients…..but you’ll throw everything into one pan except the rice. Throw your rice on the stove and start cooking. While that’s going, chop up your onion and mushrooms and toss into a pan with olive oil and salt along with your garlic. While those sear a little on medium high, chop up your carrots, broccolini and place those in the pan. Stir and let cook for 10 minutes on medium and cover. Then, salt along the way, place your tomatoe puree in the center of the pan, sprinkle your sugar and salt in the sauce and pour your can of diced tomatoes in. Stir all together and add your spices. Toss the garbonzo beans in with your spinach and then pour your coconut milk in, stir and cover, let simmer for 10-15 minutes. Spice and salt as needed. Serve over your warm bowl of rice and top with cilantro! Enjoy!