Vegan Curry in a jar

OK, folks.  I know I have been slacking off for a while.  I've been busy playing with my family this summer!!  But now I've got a lot of recipes in the works that I'll be sharing over the next few months.  

This curry recipe is my most recent project.  I have served it to my family 4 times in the last week while tinkering with the spices and ingredients to get a nice flavor, texture, and something that would cook up fast.  I really debated over what to put into the curry, because I know there are SO MANY different versions of curry out there.  I tried the recipe with coconut, and without coconut.  I felt like the spices overpowered the coconut and I couldn't taste the difference.  So for me, I'll probably just leave the coconut out of the recipe.  But I am curious what your thoughts are.  Do you think the coconut makes a big difference?  

15-minute Vegan Curry in a jar

Makes 6 servings – by Sabrina Winder

½ c. Thrive cauliflower

¼ c. flour

1 c. Thrive FD potato dices

½ c. Thrive mashed potato flakes (The ONLY ingredient in our potato flakes is potatoes!!)

1 ½ tsp. salt

1 Tbsp. garlic powder

1 ½ tsp. curry powder

1 Tbsp. garam masala seasoning

1 tsp. ginger powder

1 tsp. sugar

1 tsp. cumin

½ tsp. Thrive vegetarian chicken bouillon (Yes, you read that right.  It is vegetarian!)

½ tsp. Thrive Chef’s Choice all-purpose seasoning

½ tsp. Thrive tomato powder (This stuff is magic!!  Awesome for thickening and flavor!)

½ c. Thrive FD chopped onions

½ c. Thrive broccoli

1/3 c. Thrive chopped carrots

Optional: ½ c. Thrive coconut bites

Layer all ingredients in the order listed into a wide-mouth quart sized mason jar.  Shake ingredients down as they are being measured in to make room for everything.  Place a new oxygen absorption packet in the top of the jar, then put on a new lid and ring.  Store away from light to ensure a longer shelf life.

Remove oxygen absorber, then place contents of the jar in a saucepan with 6 cups cold water.  Bring to a boil on the stove, then turn stove down to low and simmer for 10 minutes, stirring occasionally.  Serve on top of rice.  

Let me know what you think!  I know there are 1,000 different versions of curry out there, so I'm curious what you think of the flavor of the spices.  I hope you enjoy it as much as I do!