Whoa,
look at them dark clouds rolling in. This rainy weather calls for a comforting dinner. How does a bowl of rich, flavourful vegan curry sound?
Ingredients:
3
large onions, roughly chopped
10
cloves garlic, roughly chopped
3cm
fresh ginger, roughly chopped
5
tablespoons curry powder
500g
assorted mushrooms (we're using a mix of oyster, shitake and straw)
200g
pumpkin puree
1
stalk leek, sliced
Extra
virgin coconut oil
Filtered water (we're using Kangen 9.5 alkaline water)
Sea
salt + cayenne pepper
Steps:
2. In
a pot, heat some extra virgin coconut oil. Sauté the blended curry paste until
it starts to dry up.
3. Add
water; stir until the paste mixes evenly.
4. Add
pumpkin puree; stir until evenly mixed.
5. Add
leeks and mushrooms.
7. Season
with sea salt and cayenne pepper.
8. Turn
off heat, and dive in! Best enjoyed with steaming-hot brown rice.
Since
the accent of spices is not as strong as the usual Indian / Malay curries
that we’re used to here, this gravy is a whole lot more versatile and can be
used in many ways!
We usually cook up a big batch at the start of the week, and
use half of it as base for all sorts of dishes, from vege-based stir-fries to pasta casseroles.
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