Scrumpious Vegetable Curry (vegan)
From goutcreole 1 year ago
- 1 hour to make
- Serves 6-8
an easy curry that can be prepared in advance ...its especially great with vegetarian/vegan guests!
Ingredients
- 2 cans chick peas (220 g each after being drained and rinsed) shopping list
- 1 can bamboo shoot (drained and rinsed) shopping list
- 1 can baby corn (drained and rinsed) shopping list
- 1 large carrots, scrubbed and cubed shopping list
- 3 peppers ( 1 red, 1 green, 1 yellow), seeds removed and chopped shopping list
- 1 small pack of button mushrooms shopping list
- 1 large onions, chopped shopping list
- 1 can coconut milk (diluted with 1 cup warm water) shopping list
- 1 litre vegetable stock shopping list
- 3 teaspoons turmeric powder shopping list
- 2 teaspoon masala (based on your preference for hotness) shopping list
- 1 teaspoon crushed garlic shopping list
- 1 teaspoon crushed ginger shopping list
- 2 tablespoon tomato paste shopping list
- 1 tablespoon sweet chili sauce or sugar shopping list
- fresh herbs (chopped) shopping list
- 3 tablespoon cornflour shopping list
- salt and pepper according to taste shopping list
How to make it
- Prepare all the vegetables
- in a large saucepan over medium heat add the coconut milk
- add the ginger, garlic, turmeric powder, masala and the tomato paste
- whisk well
- pour in the stock and add all the vegetables
- simmer for around 25 minutes until the vegetables are tender
- take some of the curry sauce and mix with the cornflour to get a thick paste
- add this to the pot and mix well
- after five minutes the sauce would have thicken
- Add the sweet chilli sauce, salt and pepper according to your taste and mix well
- finally stir in some chopped fresh herbs
- for an added kick 1/2 teaspoon of dry chilli can be added
- serve with rice..enjoy
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