Our 'Instant Veggie Pot'

A chilly night in California had me craving delicious comfort food without doing too much. I reached into my pantry and found some simple ingredients to make myself a savory meal while I showered and got ready for dinner. I grabbed some left over rice from the night before, tossed it in a pan with some onions and served it alongside what we are calling Instant Veggie Pot. 

This pot will make itself while you ready for dinner. 

Ingredients:

• 1tbsp minced garlic
• 1/2 cup canned crushed tomatoes
• 1 can of garbanzo beans aka chickpeas, drained
• 1/2 can of coconut milk 
• 1 cup frozen peas 
• 1/4 cup sliced onions
• 1 russet potato cut into chunks
• 2-3 bay leaves
• 1 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tbsp curry powder 
• 1/4 tsp ginger
• Salt to taste
• 1/4 cup fresh basil
• 1/4-1/3 cup of water 
• 2 tbsp vinegar   

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Process:

• ​In a pot or deep pan add water, vinegar, and coconut milk.
• At high heat, add all the ingredients.*
• Once water is boiling and all ingredients have been added, cover and simmer at low medium heat for 40 minutes. 

Add more salt and spices (as wanted) to taste*

Serve with salad, rice or eat as is. Enjoy!

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by Jessica G Ferrer
@jessicagferrer