Here is my vegan recipe for curry!
Let's start with the ingredients!
2 cans of coconut milk
blend of red and yellow potatoes
1 can baby corn
1 grated carrot
one white onion
3 cloves garlic
fresh ginger (as much as you like)
chives (liberal amount)
2 cups white rice
1 can of red curry (put as much as you desire, it's spicy!)
cumin and other spices you think would be good
cumin and other spices you think would be good
This will make a curry for probably 5 to 6 servings, with possible extra rice. Feel free to add any other ingredient you want! such as :
bamboo shoots
celery
peanuts
zucchini
squash
...
really any kind of vegetable you love!
I prepared all of my ingredients before hand. Finally chopped my chives and onions, grated my ginger and carrots, cut my potatoes and baby corn and minced my garlic!
Cook the rice and save for later.
I then started cooking the potatoes in a large pot. On the side I brought my cans of coconut milk to a simmer then added the curry paste. I taste tested every time and added more curry if I thought it needed more flavor.
When the potatoes were almost done, I transferred them to the simmering curry and added all the ingredients except the carrots. I keep those for last :)
Slowly simmer the curry for as long as you'd like. If you want it soupy (I like it that way) cook everything through and serve, or you can cook it a lot longer and have the curry reduce. It will get spicier though! Add the grated carrots last minute to just warm them up. If you cook them too long they lose their flavor!
Serve on a plate or in a bowl with a rice mountain, curry sauce all around it and large amounts of vegetables!!
I also made sweet and sticky mango rice as desert but that will be another recipe! Here's a sneak peak!
