Vindaloo with Vegetables and Brown Rice

I created this recipe one night using ingredients I happened to have on hand. It's so easy and so good that it's since become a regular on my dinner menu!  

Makes 4 servings

Ingredients

• 1 red onion, sliced
  
• 2 cloves garlic, minced or squeezed through a press
  
•  2 broccoli crowns
  
•  2 C red cabbage, sliced & cut up
  
• 2 C roasted vegetables (see "Roasted Vegetables" recipe)
  
• 1 C pineapple chunks
  
• ½ C peanuts or cashews
  
• ¼ C vindaloo paste*
  
• 1 C light coconut milk
  
• 1 lime, juiced
  
• 1 Tbs pure grade B maple syrup
  
• Salt to taste
  
• 1 C brown rice 
  

Preparation

1. Cook the brown rice according to package directions.
   
2. Sautee onion over medium high heat in a sprayed, non-stick skillet, stirring frequently, until onion begins to caramelize. 
   
3. Add broccoli & red cabbage and garlic, and continue cooking until the broccoli and cabbage begin to soften. 
   
4. Add the roasted vegetables. 
   
5. Stir in the vindaloo paste (or curry powder) to coat the vegetables. 
   
6. Add the coconut milk, lime juice, and maple syrup, stirring constantly, to mix well. Bring the mixture to a boil. 
   
7. Stir in pineapple chunks and peanuts or cashews, and continue cooking, stirring constantly, for another 2-3 minutes. Serve over brown rice.
   

*Can substitute 2 Tbs curry powder for vindaloo paste

Variation: add or substitute cauliflower or any other desired vegetables. If you don't have roasted vegetables, saute any vegetables you have on hand.