Instructions

1. Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic.
2. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish.
3. Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce.
4. Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.
5. Add the rice, tomato, basil, cilantro, almond milk, and coconut extract.
6. Stir well, then cook until heated through, 2 to 3 minutes.
7. Serve hot, on plates or in bowls, with chopsticks if you like.
   
   Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.