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Curry Veggies and Rice
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DESCRIPTION SERVINGS: serving


INGREDIENTS


INSTRUCTIONS

    Veggies and Rice
    1. In a heated pan, water sauté chopped potatoes for 12 minutes or until tender. Add carrots and onions. Cook for 7-10 more minutes before adding zucchini and eggplant. (Add a few more tablespoons water to prevent ingredients from sticking to pan).
    2. Once veggies are cooked, serve with warm brown rice and heated creamy curry sauce or your favorite sauce. (See Creamy Curry Sauce Below)
    Creamy Curry Sauce
    1. In a heated pan, water sauté diced garlic and diced ginger for 3-5 minutes.
    2. Add 2-4 additional tablespoons of water and curry powder.
    3. As ingredients simmer, stir until curry powder has mixed in, then transfer mixture to your blender.
    4. Add remaining ingredients and blend until smooth.
    Alfredo Sauce
    1. Heat oven to 350 degrees
    2. Chop onion and potato into large chunks
    3. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of the garlic cloves, exposing the individual cloves of garlic.
    4. Place onion, potato, peppers, and and trimmed garlic head into a roasting pan and place in heated oven for 20 minutes
    5. Squeeze roasted garlic head into a blender. It should be soft and the garlic clove should squeeze out like toothpaste
    6. Place roasted vegetables and all other remaining ingredient in blender and blend until smooth. Add more or less coconut milk until you've reached a desired consistency
    7. Pour sauce over cooked vegetables and pasta, or use as a dip.


    RECIPE NOTES

    Important Recipe Note: This recipe utilizes the Vegan Alfredo Sauce and is most convenient when you have that on hand.  I recommend making a BATCH of Vegan Alfredo Sauce and utilizing this recipe in conjunction with other Vegan Alfredo Sauce recipes.


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