Satisfying veggie curry (vegan...or not. Adaptable!)

This meal is so yummy I always have seconds! It’s also light in the tummy since it’s a vegan meal. But don’t let the word “vegan” scare you because it really is delicious and hearty and you can also prepare this with meat! Perfect for a chilly winter night.

Satisfying veggie curry

Ingredients:

1 tablespoon oil (or less)

1 onion chopped

1 bell pepper chopped

3 carrots diced

2 small zucchini’s chopped

2 broccoli heads cut into smallish chunks

2 small cans of white beans in tomato sauce 0r without the tomato sauce.

2 cans of unsweetened coconut milk (don’t drain the liquid)

2-3 tablespoons curry powder (according to preference) OR Thai red curry paste from a jar to taste.

2 tablespoons garlic powder

1/2 teaspoon black pepper 

1 tablespoon seasoning salt 

1/2 tablespoon Tumeric
2 tsp freshly grated ginger

Chopped green onions for garlic

Method:

Sauté the onions, red pepper and carrots in the oil until the carrots are semi soft. Then add the rest of the ingredients and mix well. Bring mixture to a boil then reduce the heat to simmer. It is ready when the broccoli and zucchini are at their perfect steamed like state. 

Serve over cooked basmati rice and garnish with green onions. Enjoy! 

Ps: a piece of garlic toast would go well with this!

To make this meal with meat, start out with cubed chicken breast by cooking it in a bit of oil until the cubes look golden. Then add a tiny bit of water and cover allowing it to simmer until the chicken is almost tender and water has evaporated....After this you can continue the recipe by starting at the beginning, following the steps above:)