Recipe #46: 20 Minute Vegan Curry
I don’t usually opt for vegan meals but sometimes you just want veggies! Curries are a great way to sneak in those greens you’ve been avoiding and the spice can be as spicy or mild as you want. Obviously the longer you can simmer your curry the better it will be, but the quality of your spices is just as important. You can go to an indian store to source the curry spices listed below, or order online from @diasporaco or @177milkstreet
Ingredients:
– 2 cups spinach
– 1 cup green peas
– 1 cup bell pepper, chopped
– 1 cup chickpeas
– 1 lb hard tofu, cubed
– 24 oz full fat coconut milk
– 2 tsp garam masala
– 2 tsp turmeric powder
– 1 tsp fennel seed
– 1/2 tsp cumin powder
– 1 tsp chili powder
– 2 garlic cloves, minced
– 1 tsp ginger, minced
heavy sprinkle of salt and pepper
**you can use curry powder instead of the garam masala/turmeric/cumin/fennel/chili powder if you prefer**
Directions:
1. Remove tofu from container and press to remove excess liquid. Then cube it, salt it generously, and bake in a toaster oven or air fryer for 15 minutes at 350 degrees.
2. While that’s baking, sauté the spinach, green peas, bell pepper, and chickpeas in a pan with the minced garlic and ginger for 3-4 mins – sprinkle some salt and pepper too.
3. Add the curry powder mix and sautée for another ~5 minutes.
4. Add in the coconut milk and stir until curry is incorporated.
5. Allow the curry to simmer for at least 5 minutes, but longer if you have the time.
6. Serve this delicious vegan curry with basmati rice or naan. Enjoy!!
