Vegetable Korma

Ingredients

• 2 tsps extra virgin olive oil
• 1 dash pepper
• 1 dash salt
• 1 medium onion
• 1 large carrot
• 1 1/2 cups broccoli, chopped
• 2 potatoes, peeled
• 1 medium red sweet pepper
• 1 large yellow sweet pepper
• 1 medium green pepper
• 2 tbsps red curry paste
• 6 whole wheat pita pockets
• 1 3/4 cups coconut milk

Directions

1. Chop onion into fine pieces.
2. Cut all other vegetables into strips or bite sized chunks.
3. Heat olive oil in a large saucepan and cook onions on medium-high heat for about 5 minutes or until golden brown.
4. Stir in red curry paste and cook for 1 minute.
5. Add vegetables and coconut milk, cover saucepan then lower heat and simmer for 15 minutes or until vegetables reach desired tenderness.
6. Add salt and pepper to taste.
7. Serve immediately with pita pocket, either as a wrap or with pita pocket on the side.
8. Note: add slivered almonds for more protein.