Coconut Curry Veggies


2 cups easy cook rice
1 tsp turmeric
1 kg frozen veggies (green beans, broccoli, cauliflower, broad beans etc.)
5 medium carrots (thick slices)
3 medium onions (cut in 6)
200g creamed coconut bar (chopped for easy melting)
3-4 tbs mild curry powder
1-2 tbs vegetable stock powder


Cook rice in 3 cups of water, with turmeric and salt.
Stir fry vegetables on corn oil, add seasonings.
When vegetables are almost ready add coconut bar and a little bit of water.
Cook few minutes longer.
Serve over rice.

Serves 5 people.

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