Vegan Black Bean, Potato and Pepper Curry over Coconut Rice

This Vegan meal is satisfying and a snap to put together! I just love that combination!

I made this recipe after a long day at the zoo, during school vacation last week. The boys were all out, so just us girls got to enjoy all of this yumminess!

• 2 Cups Water
• 1 cup Carolina Rice
• 1 Can Coconut Milk
• 1 Can Black Beans
• 1 Pepper chopped
• 1 Onion chopped
• 1 Carrot chopped
• 1 Avocado sliced
• 2 Potatoes chopped small
• 2 Cloves of Garlic minced
• 2 TSP Red Curry Paste divided (more for spicier curry)
• 1 TSP Dried Ginger
• 1 TSP Sugar, Honey or Maple
• 1 TSP Dry Basil or 2 TBS fresh chopped
• 1 TBS Fresh Mint
• 1 TBSP Coconut Oil
• 1 handful of Peanuts and Cashews
• Sea Salt and Pepper to taste

Prepare rice according to instructions. Last 5 minutes, add coconut milk, half curry paste, sugar, salt and pepper.

While rice is cooking, melt coconut oil in a saute pan with the other half of curry paste. Add onion and garlic and cook until soft and fragrant, about 5 minutes. Add pepper, carrot, potato, basil, mint, ginger, salt and pepper. Cook until veggies are soft, stirring occasionally, about 12 minutes. Add the beans the last 5 minutes. Finish with another sprinkling of sea salt, nuts, and sliced avocado. Serve over coconut rice.

Buon Appetito!

Sara~Fresh Foodie Mama~