Ingredients:

*These quantities can be changed depending on how many people you’re feeding.

• 1 turnip (you can use potatoes)
• 1 carrot (you can thinly slice it with a vegetable peeler into strips)
• 1 zucchini
• ½  red bell pepper
• ½  green bell pepper
• 6 pearl onions (can be bought frozen)
• 1 garlic clove, mashed
• Salt and pepper to taste
• 1 bunch of cilantro- chopped to sprinkle on at the end
• 1/2 can coconut milk
• 1 can chick peas
• 1/2 can diced tomatoes (you can use fresh tomatoes)
• 1 pinch of cinnamon
• 2 tablespoons of curry powder
• 2 tablespoons grapeseed oil

 Instructions:

1. Heat the oil in pan.
2. Combine all the veggies and chick peas, except the tomatoes.
3. Add curry powder, a pinch of cinnamon, and salt and pepper.
4. Cook for about 3 minutes
5. Add tomatoes and cook on low heat for 20-30 more minutes. This depends on how raw or cooked you like your vegetables.
6. Just before it’s done, add coconut milk and stir. Cook for additional 3 minutes.
7.  Serve with brown rice and sprinkle with chopped cilantro. Brown basmati rice goes perfect with this dish.

 About 6 servings.