Creamy Vegetable Curry

Servings: 6

1 ¾ cups vegetable broth
1 onion, chopped
2 carrots, sliced
1 teaspoon minced garlic
2 tablespoons curry powder
1 teaspoon ground coriander
¼ teaspoon cayenne (optional)
2 cups chunked Yukon gold potatoes
2 cups green beans in 1 inch pieces
1 15 ounce can chopped tomatoes
1 15 ounce can garbanzo beans, drained and rinsed
½ cup frozen peas, thawed
½ cup unsweetened soy, rice or almond milk
1/8 teaspoon coconut extract

Place ¼ cup of the broth in a large non-stick pot. Add the carrots, onions and garlic. Cook, stirring occasionally until onion has softened, about 5 minutes. Stir in the curry powder, coriander and cayenne (if using). Add the remaining broth, the potatoes, beans, tomatoes and garbanzos. Bring to a boil, reduce heat, cover and cook over low heat for about 40 minutes, Add the peas and cook for an additional 5 minutes, or until all vegetables are tender. Mix the coconut extract into the soy, rice or almond milk. Add to the vegetable mixture and stir well to mix. Serve over brown basmati rice.

Hints: Curry powder is a mixture of spices that differs greatly by brand. Use your favorite in this recipe and if you like a bit more heat in your foods, definitely add the cayenne