b'Curry in Veggies and RiceServes 6-84 C Water 4 inches Ginger root (grated)2 C Brown Rice (dry) 5 Potatoes2 T Coconut Oil 4 Carrots1 Onion2 Zucchini1 C Parsley minced2 T Curry Paste or 1 T Curry 4 Cloves Garlic (minced) Powder1 can Coconut MilkDirections1.Mix rice and water in med pot and bring to a boil, then reduce heat to a simmer and cook covered for about 20 minutes (or until all water has been absorbed and rice is tender)2.Chop the onion into -inch pieces3.With the coconut oil, fry the onion, garlic and ginger until golden brown in pan on medium high4.Chop the potatoes, carrots and zucchini into -inch pieces and add them with curry paste and water in skillet, reduce heat to medium5.Saut them together until semi-soft, about 15 minutes6.Add the coconut milk and parsley to the veggies and let simmer for 20 minutes7.Serve the rice and curry veggies separately on a plate with your favorite PQ Salad (pages 25-31)THE PACIFIC QUEST COOKBOOK37'