Creamy Curried Veggies

• 1 large Spanish onion, Sliced
• 4 garlic cloves, Minced
• 2 -3 large carrots, Diced
• 2 tablespoons olive oil
• 1 medium potato, cubed (or Sweet Potato)
• 1 12 cups cauliflower florets, sliced (or Broccoli)
• 6 -8 mushrooms, sliced (your favourite kind)
• 1 tablespoon curry powder
• 12 teaspoon cumin
• 12 teaspoon turmeric
• 1 pinch cayenne pepper (to taste)
• 1 cup coconut milk (reduced fat is okay to use, but will not be as creamy)
• 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce

1. In a large saucepan, saute the onions, garlic and carrots in oil on a medium-high heat until the onions become translucent.
2. Add the rest of the vegetables, curry, cumin, turmeric and cayenne, stirring often so they do not stick to the pan, cooking for 2-4 minutes.
3. Add the milk, cover and reduce the heat to a medium low.
4. Simmer for 10-20 minutes, stirring occasionally until the potatoes can be easily pierce with a fork.
5. Stir in the Braggs and cook uncovered on medium-high heat, stirring constantly until the liquid has thickened.
6. Variations:.
7. For some added colour add:.
8. 1 Cup peas when you add the Braggs.
9. For some added nutrition add:.
10. 2 Tbsp Nutritional Yeast as a garnish or in the last minute of cooking.
11. Delicious on its own or served over your favorite grains and legumes such as:.
12. Lentils, Rice, Quinoa, etc.

spanish onion, garlic, carrots, olive oil, potato, cauliflower, mushrooms, curry powder, cumin, turmeric, cayenne pepper, coconut milk, braggs

Taken from www.food.com/recipe/creamy-curried-veggies-170318 (may not work)