Creamy Curried Veggies

	Rich and full of flavor, this dish is at its best when served over rice.
	Ingredients: 1 large onion, sliced 2-6 cloves garlic, minced 1-3 large carrots, diced 2 tbsp olive oil 1 medium potato, cubed 1 1/2 cups cauliflower florets, sliced 6-8 mushrooms, sliced 1 tbsp curry powder 1/2 tsp cumin 1/2 tsp turmeric pinch of cayenne pepper 1 cup coconut milk or soy milk 1 cup peas 3 tbsp Braggs or soy sauce 1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. 2. Serve over rice or noodles Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions). Makes 4 servings. from How it all vegan, reprinted on http://babyfit.sparkpeople.com/pregnancy-recipes.asp?id=399