Vegetable Curry With Brown Rice

The veggies are cauliflower, squash, and peas in curry and cinnamon brown rice served on the side.

2 heads cauliflower, cut in florets
2 butternut squash, cut in pieces
2 tbs oil
4 onions, chopped
2 tbs minced garlic
1/4 cup curry powder
1 tsp salt
4 cans 10 oz each condensed cream of celery soup
2 cans 14 oz each coconut milk
4 red bell peppers, cut in strips, strips cut crosswise in half
4 cans 15 oz each chickpeas
2 pounds frozen green peas

  1. RICE: Cook 4 cups brown rice in saucepan as package directs, add 2 cinnamon sticks to pan.
  2. Half fill a pot with water, bring to a boil. Add cauliflower, cook 2 min. Remove to a colander. Add squash to pot, cook 2 min. Drain over cauliflower in colander.
  3. Dry pot. Add oil and heat. Add onions and garlic, cook until translucent. Stir in curry powder and salt, cook 1 min. Stir in soup and coconut milk. Remove from heat.
  4. Add cauliflower and squash, red peppers, chickpeas and green peas, stir to mix.

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