Coconut Curried Vegetables

3 - cloves garlic
3 - carrots, sliced
2 T olive oil
1 - sweet potato, cubed
1 1/2 C cauliflower florettes
8 - mushrooms, sliced
1 T curry powder
1/2 t cumin
1/2 t turmeric
1/4 t cayenne
1 - can coconut milk (14 oz.)
1 C frozen peas
3 T soy sauce

Saute garlic and carrots in oil. Add cauliflower, sweet potato, mushrooms, and spices and cook for 2-4 minutes.

Add coconut milk, cover and simmer for 10-20 minutes until sweet potatoes are done. Add peas and soy sauce and cook uncovered, stirring frequently, until sauce is thickened. Thicken further with cornstarch or arrowroot as necessary.

From Vegan A Go-Go