Makes 6 to 8 servings. Recipe is by Helana Brigman.
2 tsps. black pepper
3 tsps. cumin
3 tsps. coriander
4 tsps. turmeric
2 tsps. salt
6 cloves garlic, peeled and pressed
1 (4-inch) piece of ginger, peeled and roughly chopped
1 onion, peeled and quartered
2 tbls. olive oil
1 (14-oz.) can coconut milk, whole fat
2 tbls. cornstarch
1 (10-oz.) bag frozen vegetables
1/2 cup baby carrots
1 (8-oz.) container sliced mushrooms
1 leek, thinly sliced
Salt and pepper, to taste
1. Put pepper, cumin, coriander, turmeric and salt in a bowl and mix together. Set aside.
2. In a food processor, pulse together garlic, ginger and onion until a paste forms. Transfer paste to a large skillet and warm over medium heat with olive oil. Cook for several minutes and add spice blend. Cook mixture for three more minutes.
3. Add coconut milk and cornstarch to skillet and mix to combine. Add frozen vegetables, carrots, mushrooms and leek slices; mix and season to taste with salt and pepper. Cover pan and simmer for 15 to 20 minutes or until vegetables are tender. Taste and season with more salt and pepper as necessary. Serve curried vegetables over cooked rice.