Coconut Curry
Mixed vegetables and soy chunks in a nice, mild coconut curry sauce. A vegan version of butter chicken.
Ingredients
- 1/2 cup Soy chunks Rehydrate in vegetable broth before using.
- 1 Red onion
- 2 Carrots
- 1 Red pepper
Sauce
- 1 tbsp Coconut oil or vegan margarine
- 1 tbsp flour or corn starch
- 1/4 cup Vegetable broth
- 2/3 cup Coconut milk
- 1/4 cup soy sauce
- 1 tbsp Tomato sauce
- 3/4 tbsp Yellow curry powder
- 1/4 tbsp Garam masala
- 1/2 tsp Turmeric
- 1/2 tsp Cilantro Fresh or frozen, finely chopped.
- 1/4 tsp Ginger Fresh or frozen, finely chopped, or powder.
Instructions
- Rehydrate soy chunks in equal parts vegetable broth by adding boiling broth and letting the soy chunks and broth sit. Meanwhile, dice the vegetables and stir fry onions and carrots for 5 minutes. Add red pepper and stir fry for 3 more minutes.
- Move vegetables over and melt coconut oil or vegan margarine in the pan. Add flour or corn starch and stir to form a paste. Pour vegetable broth into the paste and mix thoroughly. Add remaining sauce ingredients and soy chunks.
- Stir thoroughly and then cover with a lid and allow the mixture to come to a boil. Remove from heat and serve over rice, quinoa, or noodles.