Vegetable Curry [V + GF]

I was having one of those moments wondering what I could make us and then inspiration hit. Curry! Offering extreme healing powers and a home for a mixture of vegetables. What a wonderful way to avoid soy on rice too, wonderful curry envelops the rice making a fantastic meal. Plus, the smell! Oh my, the wonderful smell of a curry dish makes your home smell fabulous. My husband had big eyes when I served him his meal and he loved it! This meal is relatively easy and is done within 30 minutes - less chopping time and is comforting, memorable and desirable.

Ingredients:

• 2 Tbsp Olive Oil (Oil Free Use: Water or Vegetable Broth!)
• 1 Cup Sliced Onions
• 1 tsp Curry Powder
• 1 tsp Cumin Powder
• 1/2 tsp Chili Powder
• 1 " Piece of Ginger - Minced
• 2-3 Cloves Garlic - Minced
• 1 Jalapeno - Quartered
• 1 Tomato - Quartered
• 2 Carrots - Peeled and Sliced in Coins
• 1 Zucchini - Quartered
• 1/4 Cup Bell Pepper (I used yellow)
• 2 Stalks Celery - Sliced
• 1 Tbsp Chia Seeds + 3 Tbsp Water
• 3 Cups Cashew Milk (or Coconut!)
• 1 Cup of Water
• 1/2 Cup Chopped Cilantro for garnish and flavor

Peaceful Preparation:

1. Heat the oil or water in a wok or wide pan. Add the sliced onions and pan-fry until golden brown.
2. Add the spices - curry powder, cumin powder, chili powder along with ginger and garlic. Sauté for 20 seconds.
3. Add the jalapenos and tomatoes and sauté for 1 minute. Add the balance of the vegetables along with 3 cups of cashew milk (or coconut) and 1 cup of water. Add salt to taste and bring to a boil.
4. Add the 1 tbsp of chia seeds with the 3 tbsp of water and set aside to congeal. Once the curry mixture comes to a boil, add the chia seed mixture. Lower heat and simmer for 15-20 minutes until the vegetables are tender and the curry has thickened some.
5. Serve hot over rice or as you please! Add chopped cilantro, adjust salt as needed.  We served ours with Travel Rice.

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Adapted and veganized from cookingandme.com