Coconut Curry

2 T curry seasoning or your favorite curry paste
1/2 to 1 onion, sliced thin
3-4 minced garlic cloves
carrots
celery
peppers
mushrooms
zucchini or yellow squash
1 can coconut milk
1 15oz can diced tomatoes
1 6oz can tomato paste
1 tsp salt 

Add curry, if using powder add some water to make a paste, to a large non-stick skillet.
Saute onions and veggie's for about 10 minutes. Use the veggies you my have on hand and the amount that you need to feed your family. For example, for our family of five I added, 5 carrots, 5 celery stalks, 1 pepper, 1 pkg fresh mushrooms, 1 zucchini. Dice everything quite small.  Add squash and garlic 5 minutes into sauteing. If it begins to stick to the bottom of the pan add a tablespoon of water as needed.Add coconut milk, diced tomatoes, tomato paste and salt. Simmer until the sauce has cooked down and it very thick. Stiring every five minutes
Serve over brown rice or quinoa.