Cooktop Cove: Watch how to make vegan vegetable curry
Curry fans take note -- this vegan recipe will really "bowl" you over! The aroma and flavors of vegetables and spices come together in a variety of textures, providing a truly sensual culinary experience.
Serve the curried vegetables with bread or rice for a fulfilling and mouth-watering meal. Be sure to watch the video below for complete visual instructions.
Vegan vegetable curry
Preparation Time: 10 minutes
Total Time: 20 minutes
5 ounces (141.7 grams) white mushrooms
6 ounces (170.1 grams) carrots
7 ounces (198.4 grams) red bell pepper
6 ounces (170.1 grams) cauliflower
3 ounces (85 grams) white onion
2 cloves garlic
ginger to taste
fresh chili to taste
2 ounces (56.7 grams) frozen peas
1-1/2 cup coconut milk (water can be substituted)
2 tablespoons curry powder
1 teaspoon sugar
3 tablespoons yellow corn flour (or 2 tablespoons cornstarch)
1. Wash all of the vegetables.
2. Dice mushrooms, carrots, bell pepper, cauliflower and onion to a roughly uniform size, about half an inch (one centimeter).
3. Finely chop garlic, ginger and chili.
4. Pour about half of the coconut milk into a large pan or wok, and turn heat to medium. Add the onions, ginger, and garlic. Stirring occasionally, cook until the liquid is boiling and the onions become translucent.
5. Add the following in this order, stirring each time: carrots, bell pepper, cauliflower, mushrooms, peas, curry powder and sugar. The mixture should be slightly watery; add a little coconut milk if needed.
6. When liquid boils again, turn the heat to low and cover. Let cook for 10 minutes or until the vegetables have reached desired softness.
7. After 10 minutes, turn the heat back to medium and remove the cover. Add the remaining coconut milk.
8. Mix the corn flour (or cornstarch) with a little cold water, and add to the pan. Stir.
9. Stirring frequently, reduce the liquid to the desired consistency, keeping in mind that it will continue to thicken as it cools. (Too thick? Add water.)
The great thing about this recipe is that it's very flexible -- mix and match vegetables to suit your palate. The key is dicing them to sizes that will ensure they cook evenly, and adding the densest veggies to the pan first.
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