Creamy Curried Veggies

This recipe is from "How It All Vegan," an amazing vegan cookbook by Tanya Barnard + Sarah Kramer. It's the best curry I have ever had. It's very flavorful and extremely creamy. It's usually served over brown/white rice, but I like to eat it plain!

1 large onion, sliced
2-6 cloves of garlic, minced
1-3 large carrots, diced
2 tbsp olive oil
1 medium potato, diced
6-8 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
pinch of cayenne pepper (You can adjust how much of this ingredient you put into your dish depending on how spicy you like your curry)
1 cup coconut milk OR soy milk
1 cup peas
3 tbsp gluten free soy sauce

In a large saucepan, saute the onions, garlic, and carrots in oil on medium-high until the onions become translucent. Add the veggies and spices, then add the coconut milk or soy milk. Simmer for 10-20 minutes, stirring occasionally, until the potatoes can be pierced easily with a fork. Stir in the peas and the soy sauce stirring constantly so the liquid thickens.
Makes 2-4 servings.