Summer Sunshine Curry with Spiced Rice [Vegan, Gluten-Free]

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: FOR THE CURRY:

1 onion finely chopped

1 ½ teaspoons curry powder

½ teaspoon cumin

¾ cup, plus 1 ½ tablespoons coconut milk

⅓ cup, plus 1 ½ tablespoons vegetable broth

1 cup of cooked chickpeas

1 precooked corn on the cob, sliced into approximately 1-inch slices

1 zucchini, cut into slices

1 carrot, peeled and sliced

A few mushrooms, quartered

1 tablespoon of coconut oil

Salt, pepper, chili pepper, and fresh cilantro, to taste

subheading: FOR THE RICE:

1 cup brown basmati rice

2 ½ cups of water

3 cloves

½ cinnamon stick

3 to 4 cardamom pods

3 to 4 black peppercorns

Saffron, if desired

Salt

Directions at onegreenplanet.org

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