Curried Vegetables over Brown Rice

Ingredients:

• 1 onion
• 1 red, orange or yellow bell pepper
• 1 cup of mushrooms cut in slices
• 1 cup sliced carrots
• 1 cup of diced red cabbage
• You can add fresh broccoli and sugar snap peas if desired (along with any other vegetable you would like)
• 1 thin sliced clove garlic
• 1 can organic coconut milk
• 2 T. Yellow curry powder
• 4 T. Braggs (or soy sauce)
• 4 t. Chinese rice vinegar or cider vinegar
• 6 t. coconut oil (or olive oil)
• 4 t. cornstarch dissolved in 3 T of cold water
• 3 T. Agave (or pure organic sugar cane)

Directions:
1. Prepare sauce by mixing together in a medium bowl, the coconut milk, soy sauce, curry, vinegar, 2 t. oil, and agave.
2. Set aside.
3. Heat 2 t. oil in wok or large skillet and add garlic slices.
4. Stir in onions (of any kind) and bell peppers.
5. Stir fry until slightly crisp or about 3-4 minutes
6. Add all other vegetables. Cook over med high heat for 2-3 minutes longer.
7. Stir in sauce and bring to a medium/low simmer.
8. Stir in cornstarch with water until well mixed.
9. Toss mixture with sauce and cook for 1 minute (until slightly thickens).
Serve over brown rice or whole grain noodles.
You can also top with additional thinly sliced fried garlic slices if desired.

*This is a recipe to use any vegetables you have on hand. It's quick and easy!

By - Amber