Vegetable Korma

Ingredients

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

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.