Thai Red Curry Vegetables with Coconut Rice

Thai Red Curry
Ingredients:

Red bell pepper, sliced 

Green bell pepper, sliced

1/2 white onion, coarsely chopped

2 carrots, sliced

1/2 head cauliflower, cut into bite size pieces

1 cup broccoli, cut into bite size pieces

3 Tbsp red curry paste (vegan) - more or less of the paste based on your spice preference.

2 cans Coconut milk, lite

Directions:
Heat large cooking pan over medium heat.  Pour 1 can of coconut milk and the red curry paste into the pan.  Stir until combined.  Then add the second can of coconut milk.  Cover and heat over medium heat. Meanwhile cut your vegetables while sauce begins to boil and thicken.  Add cauliflower, cover and cook for ~5 minutes.   Add remaining vegetables (add enough to create the vegetables to sauce ratio of your liking).  Cook for ~7 minutes.  Serve over Coconut Rice (recipe below).

Coconut Rice:
Ingredients:
3 1/2 cups water
2 cups brown basmati rice
1 can (15 ounce) coconut milk, lite
1 Tbsp olive oil
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 tsp salt
1/4 tsp ground turmeric
1/8 tsp ground cardamom (or cinnamon)
1/8 tsp ground coriander

Directions:
Combine all ingredients in a medium saucepan.  Bring to a boil over high heat.  Reduce to a simmer and cook, covered, 50-60 minutes, until rice is tender.

Recipes taken from:
http://www.youtube.com/watch?v=4EzGI145nvY
Give Them Something Better by Sarah Frain and Stephanie Howard