Super-Easy-Vegan-Veggie-Coconut-Curry

Made this one in a pinch the other night, and it was a DELIGHT. (No pictures, lo siento.)

1) chop an onion, 3-4 cloves of garlic, and about a table spoon of ginger. Place all three in a food processor and mince (if no food processor available, just chop into little bits).

2) Start a pot for your basmati rice and add once water is boiling. (the rice will take about 20 minutes depending on how soft you want it - be sure to check the pot and stir rice occasionally so it doesnt dry out and stick to the pot. Add water if necessary)

3) Add a tsp of olive oil to a sauce pan, heat, and then toss in your minced onion/garlic/ginger. Sizzle until aromatic (a few minutes).

Now the fun part. In the same pan add (according to taste):

1.5 tsp turmeric
1.5 tsp curry powder
1 tsp cumin powder (or freshly ground cumin seed if you're a stud)
1 tsp coriander powder (" ")
1 tsp of garam masala
a few cardamom pods
2 bay leaves
A pinch of rock salt and ground pepper.

Stir into onion/garlic/ginger mixture.

4) Immediately add your vegetables to the pan. If you have less time, grab a bag of frozen asian stir-fry veggies. If you have more time, pick out some fresh favorites (potatoes, cauliflower, broccoli, okra, eggplant, zucchini, mushrooms would all be good) and chop them prior to cooking.

Stir vegetables into seasoning and minced mixture until evenly dispersed.

5) once the veggies have become soft, add 1 can of coconut milk (be sure to shake the can to achieve proper thickness. Stir.

let ingredients stew for a short while until you think it looks delicious enough to eat.

6) spoon rice onto a plate and ladle the curry over the rice.

voila!