Name: Coconut Curried Vegetables
Ingredients: 1½ cups chopped onion; 2 Tbsp vegetable stock; 2 Tbsp minced garlic; 2 Tbsp minced fresh ginger; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp garam masala; 2 cups diced tomatoes; 2 Tbsp tomato paste; ¼ tsp cayenne pepper; 4 cups chopped vegetables (carrots, green beans, peas, summer squash, potatoes etc.); 1 13.5-ounce can lite coconut milk; ½ tsp fresh lemon juice; 4 cups cooked brown rice for serving; Sea salt to taste

By LeAnne Campbell, PhD

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This recipe is from The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs.

Yield: 6-8 servings

Gluten Free Low Sugar Soy Free

Ingredients

1½ cups chopped onion
2 Tbsp vegetable stock
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
2 cups diced tomatoes
2 Tbsp tomato paste
¼ tsp cayenne pepper
4 cups chopped vegetables (carrots, green beans, peas, summer squash, potatoes etc.)
1 13.5-ounce can lite coconut milk
½ tsp fresh lemon juice
4 cups cooked brown rice for serving
Sea salt to taste

Instructions

1. In a large skillet, sauté onion over medium heat with vegetable stock, stirring frequently, until onion becomes translucent. Stir in garlic, ginger, turmeric, coriander, cumin, and garam masala. Cook for 2 minutes.
2. Stir in diced tomatoes, tomato paste, salt, and cayenne pepper, and cook for 3–4 minutes. Stir in vegetables, coconut milk, and lemon juice. Cover and cook for 10–12 minutes on low heat.
3. Serve on top of rice.