Curried Veggies and (no-fail) Saffron Rice

Curried Veggies

• 1 1/2 tsp curry powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• sprinkle of ground cardamom
• sprinkle of ground cloves
• 2 Tbsp avocado (or olive) oil
• 15 oz can tomato sauce
• 15 oz can coconut milk
• 1/2 tsp brown sugar (or more to taste)
• salt to taste

*Veggies of choice*  ...just try to keep proportions close to what I've listed here...

• 15.5 oz can garbanzo beans (chick peas), drained and rinsed
• 12 oz bag frozen Florentine vegetables (broccoli, carrots and cauliflower)
• 12 oz bag frozen Brussles sprouts
• you could also try peas, sweet potatoes, cabbage, potatoes, etc.

Heat oil over medium heat in a large skillet.  Add curry powder, garam masala, turmeric, cardamom and cloves to oil and stir so spices and oil thicken to a paste.  Add the rest of the ingredients and stir.  Cook, covered,over medium heat for 20-30 minutes (or until the veggies are fork tender), stirring periodically.

...MEANWHILE...

(no-fail) Saffron Rice

• 1 cup jasmine rice
• 2 cups water
• 1/2 Tbsp unsalted butter (or use salted and omit the extra salt)
• salt to taste
• small pinch of saffron

Combine all ingredients in a microwave safe bowl.  Cover and cook on high for 5 minutes.  Continue cooking, covered, for another 15 minutes at 50% power.  Fluff with a fork and serve immediately.