Curry Veggies with Coconut Milk (vegan)

Saute 1 onion, chopped, in 2 T. oil. When onions are soft, add 4 c. chopped veggies (chop large) and 2 cloves minced garlic. Saute 5 mins. and add optional 1 c. diced tofu. Turn down heat, add 1/4 c. water, cover, and cook 5 mins. more. Add 1/4 c. soy sauce, dash vinegar, 2 T. curry powder, 1 T. turmeric, and 1/2 c. coconut milk. Mix and allow sauce to thicken. Serve with rice or rice noodles.

Note: This makes 4 moderate servings or 2–3 large ones. You can easily make this with chicken, just add thinly slice chicken with initial 4 c. veggies. If you like spicy sauce, you can also add 1 t. dried chili with the other spices.