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Curry
Ingredients 1 large
Onion, half diced and the other half cut
into thick wedges 4 large
cloves Garlic 2
tablespoons Olive Oil 1 28-ounce
can Diced Tomatoes 2 cups
Vegetable Broth 1 14-ounce
can Coconut Milk ½
head Cauliflower, in florets 2 Carrots,
sliced Garbanzo
Beans, 2 cups, cooked Potatoes,
in cubes Curry
Powder, 1 tablespoon Cumin, 1
tablespoon Cinnamon,
1 tablespoon Salt, to
taste Cayenne,
to taste Peanut
Butter, ½ cup Greens, 2
cups (Chard, Green Beans, Spinach...)
Rice, 4
cups or more cooked Garnishes:
peanuts or other nuts, coconut, mango
chutney, papaya, fruit salsa,
raisins Trouts Curry (6
hefty portions) In a large pot,
sautee the Diced Onion and Garlic in Olive
oil. Add the Tomatoes, Vegetable Broth,
Coconut Milk and Cauliflower. Bring to a
boil, and add the Carrots and Garbanzo
Beans. Simmer for 10 minutes, then add the
Onion Wedges, Potatoes and
Spices. To Finish: simmer
for 15 minutes or until the potatoes are
cooked. Add Peanut Butter and
Greens. Serve over Rice with
Garnishes Mirin, beer or wine for part
of the Vegetable Broth Any kind of bean for the
Garbanzos Other hard vegetables for the
Carrots and Cauliflower This meal can easily be made
ahead. You can turn the curry off after adding
spices and let it sit on the stovetop, in the
refrigerator or in the freezer until you are ready
to finish with the peanut butter and
greens. This wonderful recipe was
created by my Cholesterol free, animal free, cruelty free vegan cooking |
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