Creamy Vegan Curry
I am so proud of this recipe! I've made curry before and it never came out the way I wanted until now! The coconut milk and curry nuggets are key in my opinion. I ate it over rice and added a dash of Cayenne pepper and cilantro. Totally optional of course but I wouldn't pass on them. I hope you enjoy this recipe!
Ingredients
- 1.5 tbsp oil (vegetable, canola)
- 2 garlic cloves , minced
- 2 tsp ginger , grated
- 1/2 onion , finely chopped
- x2 packages of plant based chicken (I use Hodo Plant Based Organic Vegan Thai Curry Nuggets)
- 2.5 tbsp curry powder
- 270 ml / 1.25 cups coconut milk , full fat (9 oz)
- 1.5 cups (375 ml) Vegetable stock low sodium
- 1/2 tsp salt
- 2 Large Carrots cut into 1/2 inch pieces
- 1/4 cup cilantro leaves , chopped
- 1/2 small bag of baby potatoes
- Cayenne Pepper
Instructions
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
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Add "chicken"
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Add curry powder and cook for 2 minutes.
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Add coconut milk and Vegetable stock.
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Add carrots & potatoes. Stir, lower heat to medium and cook, simmering rapidly, for 15 minutes until sauce reduces and thickens and carrots are tender.
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Serve over rice or noodles with Cayenne pepper and or cilantro