Monday, November 15, 2010

Vegan Curry

Serves 6


1 rib celery, diced
1 Tbs olive oil
1 small green pepper, diced
2 carrots, finely chopped
1 onion, diced
3 tomatoes, skinned and diced or one (14 oz) can whole peeled tomatoes
1 Tbs lemon juice
1 apple
2 Tbs brown sugar
2 tsp turmeric
2 Tbs shredded coconut
1 Tbs curry powder
2 Tbs flour
10 oz. vegetable stock
2 Tbs sultanas/golden raisins
2 Tbs peanuts
salt and pepper to taste

Add oil, pepper, carrots and celery into a large pot and saute for 5-10 minutes over medium-low heat, until celery and pepper are softened.

Stir in onions, apple, and tomatoes.

Add lemon juice, sugar, curry powder, turmeric and coconut. Mix well. Cover and cook for about ten minutes, stirring once halfway through cook time.

Stir in flour, hot stock, sultanas, and peanuts.

Mix well. Cover and allow to simmer for ten minutes. Taste and add salt and pepper if needed*

Serve with rice or naan bread

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