Vegetarian Coconut Curry

Vegetarian Coconut Curry

2 tablespoons coconut oil
2 tablespoons curry powder (red or yellow)
1 teaspoon salt
2-3 cloves garlic, crushed
1/2 onion, chopped
3 large carrots, chopped
2 small potatoes, chopped
1 red pepper, chopped
1 can coconut milk 
1 can tomato paste
1 can diced tomatoes
2 cups jasmine brown rice, cooked

In a large fry pan, saute the coconut oil and curry powder for a couple of minutes. Add the onion, carrots, potatoes, red pepper, garlic and salt. Saute until slightly tender. Stir in coconut milk, tomato paste, and diced tomatoes. Simmer mixture on stove top for 25 minutes to an hour in order to thicken (you can eat it before this, it will just be thinner). Serve over rice.

*I adapted this recipe from one I found on allrecipes.com. This curry is delicious! I can't say whether or not it's authentic but we have had lots of curry and made lots of curry and this was by far the best we've ever made at home. You could easily add chicken to this if you wanted some meat, but it is so full of flavor that you won't even notice that the meat is "missing."