MCDOUGALL’S CREAMED CURRIED VEGETABLES
This recipe is from “The McDougall Health-Supporting Cookbook—Volume 2.”

2 onions, sliced
½ lb. mushrooms, sliced
1 green pepper, chopped
1 C. green beans, cut
1 C. green peas, frozen
2 sm. zucchini, sliced
1 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. garam masala
1/8 tsp. black pepper (optional)
2 Tbsp. low sodium soy sauce
2 C. water
2 C. nut, rice or oat milk

1. In a large saucepan, sauté the onions, mushrooms and green pepper in ½ cup water for 5 minutes.
2. Add remaining vegetables and sauté for 5 minutes more.
3. Add the spices, mix well, and then add remaining water, milk of choice and soy sauce.
4. Bring to a boil, reduce heat slightly and cook about 20 minutes, stirring occasionally.
5. Before serving, mix 1-2 Tbsp. cornstarch into ¼ cup cold water and add to curry mixture while stirring. Cook and stir until thickened.
6. Serve over whole-wheat or rye toast or over whole grains or potatoes.

Yield: 4-6 servings