vegan curry

Made a quick and easy tasty curry last night.
Ingredients:
1 bag frozen peas
1 bag chopped carrots
2 cups cut red skinned potatoes
1 chopped cauliflower head
1 chopped onion
canola oil
3 TBsp curry powder
1 6oz can tomatoe paste
1 can coconut milk
1 cup veggie stock
rice

Directions:
heat 2 TBsp canola and the chopped onion until brown in a large sauce pan.
Add the coconut milk, curry, veggie stock and tomatoe paste. Break down the tomatoe paste in to the sauce and bring to a boil.
Reduce heat to medium and add the cauliflower, peas, potatoes, and carrots. Cook for 15 minutes or until potatoes slightly soft.
Serve over rice.
This is one that tastes even better as a leftover, especially with pita bread!