Coconut Veggie Curry

"Brightening up a rainy #September (?!) with a colorful #veggiecurry. It's been our new weekly summer favorite, and a great way to integrate anything into it for a #onepot delicious meal. In this one that I made last night there are chickpeas + zucchini + okra + asparagus + orange bell peppers + a few fresh cherry tomatoes + red cabbage sprinkles + rain-kissed cilantro leaves and flowers + #urfabiber pepper flakes. ? I remember in our high school cafeteria in #HongKong, you could purchase curry sauce with rice for lunch (with meat cost more) I guess it was my lunch most days because I haven't stopped loving a plain old comforting sauce and rice. ? #yommme -------------------------------------------------------------------------- Here's the #recipe: Before you make the sauce, in a large stockpot, sauté any vegetables (cut into bite-sized pieces) Cook until just softened. Remove from the pot to let rest while you prepare the sauce. . . COCONUT CURRY SAUCE 2 Tbsp olive oil 1/2 an onion, peeled and chopped 2 garlic cloves, peeled and minced . 1" fresh gingerroot, grated 1 tomato, chopped 1 red chili, seeds removed (optional) 2 Tbsp tapioca starch 1 tsp cumin 1 tsp caraway 1 tsp turmeric ½ tsp cardamom ½ tsp sea salt 1 can full fat coconut milk 1 cup filtered water In a stock pot, heat the oil on medium heat and sauté the onion, garlic and fresh ginger for 3-5 minutes until softened. Add the chopped tomato, chili, tapioca starch, spices and salt and cook for a further minute. Gradually pour in the coconut milk and water. Bring to a boil, then cover and simmer for 10-15 minutes. At this point you can blend the mixture for a smoother texture, but this isn't necessary. When ready to eat, reheat the curry and add the precooked vegetables and legumes to heat through. Serve with fresh shredded leaves of choice and fresh cilantro/coriander. Enjoy!!"