Easy veggie coconut curry

This recipe is a Jessay original! This is a versatile recipe, you could add other combinations of veggies into if you like. Summer squash, eggplant, or peas would be a good substitute for mushrooms.

Ingredients:

1/2 cup of light, plain coconut milk (I prefer Trader Joe's canned brand)

1 tsp of olive oil

1 cup of sliced baby bella mushrooms

2 tomatoes, chopped

1 small onion

1 garlic clove, minced

1 tbsp of minced ginger

1 tbsp of chopped jalapeno or more if you like spicy food

2 tsp of curry powder

1/8 tsp of all spice

1/8 tsp of cloves

1 tsp of cumin

salt and pepper to taste

cilantro for garnish

Instructions:

1. Add 1 tsp of olive oil or coconut to a saute pan 

2. Add chopped onion, garlic, and jalapeno to oil 

3. Saute onions, garlic, and jalapeno for about 3 minutes

4. Add sliced mushrooms and ginger to pan, continue to saute veggies for a few minutes

5. Add chopped tomatoes and saute for 5-7 additional minutes

6. Add curry powder, all spice, cloves, salt, pepper, and cumin to the pan and stir. 

7. Add 1/2 cup of coconut milk to ingredients and let mixture come to simmer.

8. Let mixture cook for about 10 more minutes until curry has thickened.

9. Serve over brown rice and add cilantro for garnish