6.21.18 | Photo Credit: Happy Bear Cooking


 

You’re feeling like you want to jump on the plant based bandwagon (note: eating more plant based does NOT mean you must become fully vegan or vegetarian) but you have no idea where to start or what to make or eat.

Let us suggest that you build your plant based recipe repertoire by starting with this simple + delicious Vegan Veggie Curry recipe from Chef Michael Qandah of Happy Bear Cooking

No crazy ingredients needed here. This plant-based recipe is simple, straightforward and most importantly, full of flavor. This one is going in our own weekly recipe rotation starting right NOW…

 


 

VEGAN VEGGIE CURRY

Makes 3-4 servings

 

INGREDIENTS:

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • Fresh ginger, about as much as the garlic, chopped
  • 2 teaspoons Madras curry powder
  • 1/2 cup canned diced tomatoes with their juices
  • 1/2 cup coconut milk, not the lite one
  • 1 pound of frozen or fresh veggies (ie broccoli, cauliflower, green peas, peppers, onions, carrots, etc) 
  • 1 cup of veggie stock
  • 1 teaspoon coarse kosher or sea salt

DIRECTIONS:

  1. Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the onion, garlic, and ginger and stir-fry until the onion is lightly brown around the edges, 4 to 5 minutes.
  2. Sprinkle the curry into the skillet and stir to mix. Let the spices roast in the onion mixture for about 10 seconds. Pour in the tomatoes and stir. Lower the heat and simmer the chunky sauce, uncovered, stirring occasionally, for 5 to 7 minutes.
  3. Pour the coconut milk into the skillet and scrape the bottom once or twice. Transfer the chunky curry to a blender. Holding the lid down, puree the curry until smooth.
  4. Return the sauce to the skillet and add the veggies, salt and enough veggie stock to barely cover the veggies. Simmer the curry, covered, over medium-low heat, stirring occasionally. Cook for about 12 to 15 minutes.
  5. Serve on top of rice.

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