Curry, Curry, Curry
photo by Kozmic Blues
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 1⁄2 lbs potatoes, peeled and boiled
- 2 tablespoons vegan sour cream, I use Tofutti brand
- 1 -2 tablespoon margarine, I use Earth Balance
- 2 -3 teaspoons curry powder
- salt, to taste
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 2 (14 1/2 ounce) cans chickpeas, rinsed and drained
- 1 (6 ounce) can bamboo shoots
- 1 (14 1/2 ounce) can light coconut milk
- 2 tablespoons red curry paste, vegan
- 1 -2 tablespoon Braggs liquid aminos
- 1 -2 tablespoon brown sugar
- 3⁄4 cup frozen green pea
- 1⁄2 cup parsley or 1/2 cup cilantro, chopped, for garnish
directions
- Mash the potatoes, sour cream, margarine, curry powder and salt to taste. Set aside.
- In a skillet, saute the chopped onions in the canola oil over meidum heat until tender.
- Add red curry paste and mix well to break up the paste, and cook on the heat about 3 minutes or until fragrant.
- Add chicpeas and bamboo shoots, mix again.
- Slowly add coconut milk and simmer over medium low for 5- 10 minutes.
- Add brown sugar to taste.
- Toss in the peas and simmer another 5 minutes, or until they turn bright green.
- Topp with parsley or cilantro, and serve over smashed potatoes.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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