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Back You are here: Home RECIPES Vegan Vegetable Curry
Friday, 08 March 2013 01:08

Vegan Vegetable Curry

Written by  Chef Palaka Das
Vegetable curry served on a Peace Plate Vegetable curry served on a Peace Plate Photo: Bliss Cafe

VEGAN VEGETABLE CURRY (NO GARLIC/ONIONS)

Serves: 4

 

Bliss Cafe (Good Karma Cuisine) is located in downtown San Luis Obispo, adjacent to the creek, Mission, and Higuera Street shopping.

INGREDIENTS:

  • ½ cup ginger (grated)
  • ½ bell pepper (optional)
  • 1/3 cup jalapeno (minced)
  • 2 tbls cumin powder
  • 2 tbls. curry
  • ½ tsp. asafetida
  • 2 cans coconut milk (optional)
  • 2 bunches shredded kale (optional, recommended)
  • Salt *any vegetables- potatoes, winter squash, broccoli, cauliflower, broccoli, kale, spincah, etc.*

DIRECTIONS:

Cut potatoes into cubes, mince ginger & jalapenos. 1ST: Add oil to pot to begin MASALA. Heat and add minced jalapenos & ginger and simmer for ~5min until golden brown. 2nd: add the herbs and spices, simmer (~2min). (WATCH the MASALA so the spices DO NOT BURN) 3rd: add the hard vegetables (potatoes, squash, etc.) and water and stir, cook the hard vegetables until they are cooked half way through. * add just enough water to cover top of vegetables* 4th: Salt to taste 5th: add softer vegetables. *DO NOT OVER COOK* 6th: Once cooked, turn off and add coconut milk and kale. Stir. *Salt to taste. 

Media

GUEST: David Fintel HOST: Randol White

Additional Info

  • Dietary Concerns: Dairy Free, Gluten Free, Low Sodium, Vegan, Vegetarian
  • Global Identity: Indian, Mediterranean
  • Meal Course: Entrées, Sauces, Sides
  • Cooking Method: Sauté
  • Featured on...: Market Fresh
Last modified on Friday, 08 March 2013 01:22
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