Vegan Peas and Carrots with Jamaican Curry

This recipe comes from the cookbook, vedge.  This cookbook is a must have for anyone who loves vegetables.  It is filled with creative and simple recipes that can be enjoyed any day of the week.

I did make a few changes to the original recipe though.  The recipe called for cumin, curry, and allspice. I didn't have cumin on hand, so I used turmeric instead, and omitted the allspice.  I also left out the 1/2 t light brown sugar, and used all organic ingredients.

Ingredients:

2 cups organic peas, I used frozen

1 pound Thumbelina carrots, peeled - I used organic rainbow carrots and cut them into 3" length pieces

4 T canola oil - I used organic extra virgin olive oil

1 t salt

1 t black pepper

1 T organic curry powder

1 T organic turmeric 

3/4 cup organic vegetable stock - I used low sodium vegetable stock

1/2 cup organic coconut milk

Method:

Pre-heat oven to 400 degrees.

Line a large baking sheet with unbleached parchment paper; set-aside.

Wash and dry carrots, chop each into 3" long pieces.

In a large bowl, toss carrots in 2 T oil, salt, and pepper.  Spread them on the prepared cooking sheet and roast until tender, about 15 minutes.

While carrots are roasting, heat 2 T of oil over high heat in a cast iron skillet.  Add curry and turmeric.  Let spices sizzle in the oil for 30 seconds.  Stir in the stock and coconut milk.  Let simmer for 5 minutes; stir in peas and roasted carrots.

We enjoyed the curry over rice.