A couple months back, my hubby watched the documentary “Forks over Knives,” which discusses a plant-based, whole-foods diet and the benefits therein. He decided to give it a try for the month of February, having his blood work checked at the beginning and end of the month. Since I’m nursing, I decided to just roll with it when I could and continue my normal diet other times. However, I soon realized that the meals he was cooking were amazing and delicious and I had to be involved! I didn’t change over completely but we started to dabble with vegetarian and vegan recipes from cookbooks that Ruth loaned me from her vegetarian days.
Soon, I was scouring the internets for new recipes with which to experiment. It was a lot of fun! I really love curries and found 2 recipes via Pinterest that I blended together for an excellent coconut curry. The first recipe, from Can You Stay For Dinner, was the primary sauce inspiration, then I just added some ideas from the second recipe, via The Good Food Bully.
For the Sauce:
1 cup coconut milk
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
salt and pepper to taste
2 clove garlic, minced
1-2 teaspoons fresh grated ginger (depending on your ginger preference)
1/2 teaspoon Sriracha hot chili sauce (optional)
2 teaspoons cornstarch, to thicken
Mix all ingredients, except cornstarch, in saucepan and bring to simmer. The sauce will thicken on it’s own a bit. If it needs a little more thickness, just before you’re ready to serve add the cornstarch and simmer for a minute (to eliminate lumps, mix cornstarch with a small bit of cold water until smooth, then add to the simmering sauce).
For the body of the dish:
Veggies you love (I used bell pepper, onion, cauliflower, broccoli, snow peas, and carrots.)
Peanut or Olive oil, for sauteeing
1 can Chickpeas (aka Garbanzo beans), drained and rinsed
2-3 cups Cooked Rice (whatever kind you like. We use brown or basmati)
Chop up the veggies and saute in a bit of oil until tender. You can start with the onions and carrots first if you like more tenderness on those. When the veggies are nearly tender, add the chickpeas and heat thoroughly.
Serve the curry in a bowl, rice on bottom…
topped with sauce.
That’s it! Super simple and sooo yummy.
We decided that with vegan cooking, a good sauce is key. I love vegetables, but plain steamed veggies for every meal would definitely get boring…so a yummy sauce can keep things interesting. I hope you love this curry as much as I do.