Veganised Comfort Food Curry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I am not going to kid anyone, this is not a traditional 'indian curry' but it is creamy, delicious and hits the spot as the cold weather sets in! Want the pre-vegan version? Replace the vegan margarine with butter, the soy milk with cows milk and add in some sausages for Curried Sausages... When making this for my omni-hubby I make it as per the recipe below and he cooks up some sausages to mix through for himself. Ingredients:
5 medium potatoes (peeled and cut into bite size pieces) |
3 carrots (peeled and cut into pieces slightly smaller than the potatoes) |
1/2 head cauliflower (cut into bite sized pieces) |
1 cup frozen peas and corn |
1 cup uncooked rice |
4 tablespoons vegan margarine |
4 tablespoons plain flour |
4 teaspoons curry powder |
600 ml soymilk |
Directions:
1. Place the potato, carrot and cauliflower into a steamer and allow to cook while preparing the rest of the recipe.
2. Put rice onto boil remembering to check throughout the preparation of the recipe. Drain when done and set aside.
3. Place frozen vegetables into the microwave for 1m 30 s (this is all that is required in my 1200W microwave, yours may differ slightly) Set aside.
4. Melt margarine in a small saucepan and remove from stove.
5. Stir in flour and curry powder until smooth.
6. Return to stove and gradually add the soy milk, stirring continuously until thickened.
7. When steaming vegetables are tender, drain and add to curry sauce along with the microwaved vegetables.
8. Serve the curry on top of a bed of rice and enjoy!
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