Vegetable Curry with Cinnamon Brown Rice

Cooking Instructions

Half-fill a 6-qt or larger pot with water; bring to a boil. Add cauliflower; cook 2 minutes. Remove with a slotted spoon to a colander. Add squash to pot; cook 2 minutes. Drain over cauliflower in colander.

Dry pot. Add oil and heat over medium-high heat. Add onions and garlic and sauté 3 minutes or until translucent. Stir in curry powder and salt; cook 1 minute. Stir in condensed soup and coconut milk. Remove from heat. Add drained cauliflower and squash, the red peppers, chickpeas and green peas; stir to mix.

Divide evenly among 4 gallon-size ziptop freezer bags (8 cups in each). Seal, label and freeze up to 3 months.  

To serve: Defrost. Place curry in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes until heated through.