Coconut Vegetable Curry 

Ingredients

• 2 tbsp. olive oil
• ½ onion minced
• 3 garlic cloves minced
• 3 bell peppers (red, orange, yellow), chopped into 1 inch cubes
• 1 large zucchini, chopped into 1 inch cubes
• 3 carrots, slices
• 1 small tomato, chopped
• 1 potato, skinned and chopped into 1 inch cubes
• 4 cups of not-chicken broth
• 1 tablespoon of curry
• ½ tsp of cayenne (or more if you like spicy)
• 1 tsp of pepper
• 1 can light coconut milk
• 2 cups frozen white corn

Directions

1. In a big pan or wok, add olive oil, garlic and chopped onion
2. Add chopped vegetables and potato
3. Once onion is light brown, add 2 cups of broth
4. Add curry, cayenne, and curry
5. Add the remaining 2 cups of broth
6. Cook for 20 minutes or until vegetables soften
7. Add 1 can coconut milk
8. Cook for 10 minutes
9. Taste the broth and add ¼ tsp of garlic salt and/or curry if needed
10. Add defrosted white corn
11. Serve over brown rice