Chris’s Vegan Curry Recipe

Warning: work in progress. This recipe continues to be tweaked.

1 13.5 FL OZ (399mL) Can lite coconut milk
1 15.5 OZ (439g) Can Garbanzo beans
1 8 OZ (226g) Tomato sauce
2 cups cubed russet potato
2 cups cubed butternut squash
1/2 cup sliced carrot
1 Tablespoon Turmeric
1 Teaspoon chilli
1 Teaspoon ground chilli
1 Teaspoon Paprika
1 Teaspoon freeze dried ginger
1 Teaspoon onion powder
1 Teaspoon sesame seed
1 Teaspoon cumin
1 teaspoon Quinoa
1/2 Teaspoon ground cinnamon
1/2 Teaspoon garlic powder
1/2 Teaspoon ground black pepper
1/2 Teaspoon sea salt
1 pinch cayenne pepper
1 pinch corriander

Add coconut milk and tomato sauce to large pot. Stir in vegetables and spices. Cook for 50 minutes on medium heat, stirring occasionally. Serve with Basmati rice.