Vegetarian Curry

1 red pepper, sliced

4 mushrooms, sliced

1/2 small onion, diced
3 cups bok choy, washed

1 can of coconut milk, shaken

2 tbsp. extra virgin olive oil

2 tbsp. mild curry powder

1 1/2 tbsp. cumin

1 tbsp. coriander seed

1 1/2 tbsp. turmeric

1/2 cup water

sea salt, freshly ground pepper and hot pepper flakes to taste

2-3 tsp. corn starch (for thickening sauce)

Directions:

Shake can of coconut milk and pour into a large sauté pan. Add olive oil, spices, veggies, salt, pepper and water. Bring all ingredients (except bok choy and corn starch) to a boil, reduce heat and let simmer for 10-15 minutes. Thrown in a dash of hot pepper flakes and add corn starch to desired thickness. Add bok choy at the end. Serve over brown rice.