Coconut Curried Vegetables - Plant-Based Diet Recipes

Name: Coconut Curried Vegetables - Plant-Based Diet Recipes
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

nutritionstudies.org

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

View full recipe on nutritionstudies.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionstudies.org.

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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