Creamy Curried Vegetables
Rich and full of flavor, this dish is at its best when served over rice.
Ingredients
1 large onion, sliced
2-6 cloves garlic, minced
1-3 large carrots, diced
2 tbsp olive oil
1 medium potato, cubed
1 ½ cup cauliflower florets, sliced
6-8 mushrooms, sliced
1 tbsp curry powder
½ tsp cumin
½ tsp turmeric
pinch of cayenne pepper
1 cup coconut milk or soy milk
1 cup peas
3 tbsp Braggs or soy sauce
Directions
In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don’t stick to the pan, cooking for 2-4 minutes. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs, and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. Serve over rice or noodles.
Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).
Makes 2-4 servings
Recipe developed by
How it all vegan!
by Tanya Barnard and Sarah Kramer
GoVegan.net