Favorite Curry

Ingredients

• 1 can light coconut milk

• 15 oz. can Hunt's all natural tomato sauce

• 1 cup water

• 4 cloves garlic, mashed

• 1/2 small jar Thai chili paste (no oil)

• 1/4 tsp. hot sauce (like Tobasco)

• 1 tsp. ginger

• 1 Tblsp. cumin

• 1/4 tsp. cinnamon

• 2 tsp. paprika

• 2 tsp. vegan "chicken" seasoning (optional)

• 1/2 tsp. salt

• 1/2 tsp. curry powder

• dash cayenne pepper

• 1 tsp. onion powder

• 1/4 tsp. turmeric

• 1 sweet onion, diced

• 1 yellow or red bell pepper, diced

• 1 zucchini, chopped or 2 cups frozen mixed vegetables

• 1 can garbanzo beans

• 1 medium sweet potato, diced

• 1 cup frozen corn

• cooked basmati brown rice

Preparation

1. Put all ingredients in medium pot and bring to a gentle boil.

2. Reduce to simmer and cook 30 minutes, until all vegetables are soft. 

3. This is even better the next day.

4. Serve over cooked buckwheat noodles or brown Basmati or Jasmine rice.

5. For a milder curry, omit the hot sauce and cayenne pepper.