Vegetables, Rice & Coconut Curry Sauce

This is a recipe that is very tasty...it is from Fresh, the restaurant. I edited it slightly.

Ingredients
*not all of these veggies need to be used...just use what you've got!

1 zucchini sliced, slices halved
6-8 button mushrooms, quarter
1 green pepper, chopped
1 small red onion, chopped
baby bok choy
3 carrots, peeled, sliced
1 sweet potato, peeled, chopped
1 cup broccoli florets
1 cup cauliflower florets

chick peas (canned, drained and rinsed or dried peas soaked overnight, drained)

1 cup brown rice, cooked on stovetop in accordance with package directions

3 tbsp oil
1 small cooking onion, diced
1 - 2 tbsp minced garlic in oil
1/2 tsp ground cumin
3/4 tsp sea salt
3 tbsp curry powder
3 tbsp flour
2 cups vegetable stock (low sodium if possible)
1 1/2 cups canned coconut milk
3/4 - 1 cup sliced grape tomatoes

Method

Steam or fry vegetables 'til el dente...don't overcook.  Make sure the colour is still vibrant and veggies aren't mushy.  Cook the chick peas with the veggies.

Make the sauce as follows:

• heat oil in saucepan
• add onion and garlic, cook 5 minutes 'til softened
• add cumin, salt and curry powder, cook 1 minute
• add flour and cook for 1 minute, stirring frequently
• stir in vegetable stock gradually to prevent lumps
• add coconut milk, stir well
• add tomatoes, stir well
• bring to a boil, stirring occassionally
• simmer 20-30 minutes until slightly thickened

Serve on plates or in bowls as follows:

rice
veggies
sauce

*this makes a ton of sauce...save some in the freezer...put it on other rice dishes, roasted potatoes etc.