On the Menu Today...
Medley of Stir Fried Curried Vegetables
Spiced Steamed Brown Rice
Fresh Tossed Salad with Tahini Dressing..
Chopped your Favorite Vegetables .. ( I used Roasted Brussel Sprouts, Carrots, Asparagus, Cabbage, Yellow Peppers, Broccoli, Swiss Chard, Red Onion, Red chard, fresh Garlic and Ginger root)
Stir fry onions, garlic and ginger in a large wok, add chopped vegetables and stir fry until al dente. Sprinkle with Salt and Pepper, 1 Tbsp. curry powder, and Chili powder, to taste, and mix well. Drizzle in 1 Tbsp Agave Syrup and 1 cup of coconut milk, stir well to coat and cook for 5 minutes with the lid on . Serve hot over rice
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