Vegan Creamy, Curried Veggies
Nutritional Info
- Amount Per Serving
- Calories: 342.1
- Total Fat: 19.9 g
- Cholesterol: 0.0 mg
- Sodium: 830.2 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 9.1 g
- Protein: 8.8 g
View full nutritional breakdown of Vegan Creamy, Curried Veggies calories by ingredient
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Introduction
Rich and full of flavor, this dish is at its best when served over rice. Rich and full of flavor, this dish is at its best when served over rice.Ingredients
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1 large onion, sliced6 cloves garlic, minced3 large carrots, diced2 tbsp olive oil1 medium potato, cubed1-1/2 cups cauliflower florets, sliced8 mushrooms, sliced1 tbsp curry powder1/2 tsp cumin1/2 tsp turmericpinch of cayenne pepper1 cup coconut milk (or light coconut milk or soy milk)1 cup peas3 tbsp Braggs or soy sauce
Directions
1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened.
2. Serve over rice or noodles
Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
2. Serve over rice or noodles
Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
Member Ratings For This Recipe
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BRIARROSE30
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AHHGEE
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SHARNADOC
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MRSGWYNN
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EABAHS