The local organic market had little bags of fresh curry leaves. I only used a small handful, so I can make curry for at least another 50 people with the leaves I have left! Apparently they don’t keep for very long when fresh, so maybe I will make an attempt to dry them.

This would have been good with any combination of vegetables and greens! I used seitan, because I had some left over, but you could add tempeh, tofu, or no protein at all.

Serve with wild rice, noodles or potatoes! And it’s a one pot meal, perfect for a week night when you don’t want to do many dishes.

Vegetable Coconut Curry

1 yellow onion, chopped

4 cloves garlic, minced

1 tblsp. fresh grated ginger

2 tblsp. ghee

1 tblsp. olive oil

a small handful of fresh curry leaves

1 tsp. turmeric

cayenne and/or hot sauce to taste

1 can coconut milk

1 1/2 cups vegetable broth

1/2 tsp fennel

1/2 tsp cumin

salt

black pepper

4-5 cups chopped mixed veggies (I used asparagus, a red bell pepper, carrots and dandelion greens)

1-2 cups seitan (or tofu or tempeh)

Heat the ghee and olive oil in a pan. When hot, add the curry leaves and fry for a few seconds. Add onions, garlic and ginger and stir over medium heat until the onions are translucent. Add coconut milk and vegetable broth. Add spices, salt and pepper to taste.

When the sauce is hot, add the veggies that will take the longest to cook (carrots and peppers in my case). Stir occasionally and add other veggies and protein. Mix in the greens at the end, so that they just wilt, without overcooking.

 

 

 

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