My confession for the day: I love coconut milk. It’s rich and delicious and really adds something magnificent to certain dishes. Tonight, I treated my mom to this coconut curry dish – it’s vegan, gluten- and nut-free. And the most important thing is that it’s easy.

Ingredients

2 cups basmati rice (I use Lundberg brand), cooked to package instructions (cooked with olive oil so it’s vegan)

2 ears corn on the cob, cooked

2 tablespoons olive oil

1 cup thick cut onions

12 ounce stir fry medley with crinkle cut carrots, broccoli and snow peas*

⅔ cup fresh tomatoes, diced, skin on

1 tablespoon curry

Shake of cayenne

¼ teaspoon salt

1 13.66 ounce can (hey, I didn’t make this up) of coconut milk, unsweetened (shaken well, but not stirred)

¼ cup raisins

Cook rice and corn as you normally would.

While rice and corn are cooking, sauté onion until fragrant and translucent in olive oil. Add stir fry medley; cook until veggies are still a little crunchy (about 5 minutes). Add tomatoes, curry,  cayenne and salt. Coat veggies well with seasoning. Add coconut milk and raisins. Cook about 2-3 minutes.

Place rice in bottom of bowl. Top with stir fry and shaved, fresh corn of the cob. (If you have peanuts, those are super good on top, as well, and add that certain crunch to the dish.)

*Kroger makes a very decent stir fry medley that contains broccoli, carrots and snow peas. If you can’t find it, just use 12 ounces of your favorite veggies like broccoli, carrots, snow peas, cauliflower, peas, etc.