We love Curry, but most of the time we end up getting our Curry dishes at a local Indian restaurant that has remained one of our favorites for years.  But last week, I wanted Curry at home so I opted to take a Chicken Curry recipe that I previously posted and just do fresh veggies instead.  It’s really a simple recipe, which is even more exciting for me.  A flavorful dish in little time, SIGN.ME.UP!

Ingredients –

  • 1 can drained/rinsed Garbanzo Beans
  • 1 cup Green Beans, snapped
  • 1 cup Zucchini, diced
  • 1 cup Carrots, chopped
  • 1/2 cup Red Onion, diced
  • 1 cup Sweet Corn Kernels
  • ½ cup Shitake Mushrooms, diced
  • 1 13.5 oz can unsweetened Organic Coconut Milk
  • 1 container POMI Organic Strained Tomatoes
  • 1 cup Organic Vegetable Stock
  • 2 tablespoons Vegan Butter, we use Earth Balance (you can use regular butter if you eat dairy)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Curry Powder
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Red Pepper Flakes (optional for spice)
  • 1 tablespoon Kosher Salt

In a large sauce pot add Olive oil, butter, mushrooms, onion, carrots and garlic sauté until carrots are tender (but not mushy).  Add remaining vegetables of choice and continue cooking on medium heat until heated through.  Stir until blended then add vegetable stock and slowly stir in Coconut Milk and tomatoes.  Let simmer for 15-20 minutes over medium-low heat, stirring often.  I like to serve it either by itself or over Basmati Rice.  We also like to add a side of warmed Naan bread.


2 thoughts on “It’s not always about the meat! Our new favorite, Vegetarian Curry

  1. Looks awesome! GMTA as I made an eggplant – mushroom curry last night. Mine was Japanese, not Thai influenced like yours – but still very yummy. Can’t wait for the fall vegetables to start coming in – I love trying various combinations.

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