Another recipe idea from Vegan Unplugged is curry. Like usual, I totally remade the recipe with my own curry blend and different veggies. Why my own curry blend? To me turmeric tastes like Comet.
In a Hurry Curry
1 can low fat coconut milk
4 potatoes, peeled and sliced thinly (or 1 can potatoes)
2 carrots, peeled and sliced thinly (or 1 can carrots)
1 Anaheim pepper, small dice (or 1 can chopped green chilies)
1 Serrano pepper, minced (optional)
1 c. ribbon cut collards or kale (or nope just can't get myself to eat canned greens but maybe a bit of dehydrated spinach would work)
2 c. cooked chick peas (or 1 can)
1 onion, minced (or 1 t. onion powder)
1 glove garlic pressed (or 1/4 t. garlic powder)
3 t. curry powder prepared or home-blended
Salt and Pepper to taste
Pantry Diving/Emergency Thriving Instructions: Put all ingredients into your pan and heat until bubbly. Mash the potatoes and beans a bit to thicken the sauce. Serve over rice or eat as a stew.
Garden Feast Instructions: Saute onion over very low heat until it turns golden, about 20 min. Add all ingredients except greens into your pan and simmer until potatoes and carrots are tender. Stir in greens, cooking until they wilt barely. Serve over rice or eat as a stew.
