Tuesday, December 30, 2014

A Very Curry Christmas #Vegan

So often, our vegan daughter has to make do with nibbles at the edges of holiday meals, that I decided to make something she could eat. We have family pitch-ins for our holiday meals, so all the non-vegans would have plenty to eat.

Here's what I made:

Curried Vegetables

  • vegan margarine
  • 1 Tbs curry powder
  • chopped onion
  • 2 garlic cloves, whole
  • bay leaf
  • cauliflower florets
  • potato, peeled and cubed
  • bell peppers, chopped
  • 1 can diced tomatoes, with juice
    OR fresh tomatoes
    OR 2 8 oz cans tomato sauce
  • tomato paste
  • 1/2 cup vegetable broth
  • frozen peas
  • cashews, chopped
  • cooked rice (I used Jasmine)
  • sliced scallions (green onions, spring onions)
Heat margarine in a skillet. Add curry powder, onion, and peeled whole garlic cloves and cook, stirring, until the onion is translucent and softened. Add bay leaf, cauliflower, potato, bell peppers, tomatoes (or sauce), and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes, or until potatoes are done. Add frozen peas and return to simmer. Add rice and cashews and cook, stirring, until the curry is thickened. Transfer to a serving dish, remove and discard garlic and bay leaves, and sprinkle the curry with scallions.

It looks like a lot of ingredients, which I usually don't countenance, but it isn't really all that bad. And you can use other veg if you prefer.

This was a VERY mild curry. Add more spice, if you like more spice.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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