Easy 10-Minute Vegan Curry

Here’s a quick video showing you an easy lunch or dinner idea if you already have cooked vegetables and rice on hand.

Recipe (serves 2-3):
Cooked vegetables of choice (such as diced potatoes, cauliflower, green beans)
1/2 can plain tomato sauce
1/2 can coconut milk
Curry powder (about 1 tsp.)
Garlic powder (about 1/2 tsp.)
Ginger powder (about 1/2 tsp.)
Onion powder (about 1/4 tsp.)
Cayenne pepper, optional (to taste)
Salt, to taste
Rice, to serve

If you don’t have your rice and veggies prepped ahead of time, start by cooking the rice, then partially cook your diced potatoes and any hard vegetables (such as carrots) in boiling water, then finish cooking in the sauce along with any softer vegetables. Adjust water as needed to account for extra cooking time.