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Simple Vegan Curry Part 2

2iaugdar's picture
Be Veg. Go Green. Save the Planet.
Ingredients
  Mushroom 2 Large, chopped
  Eggplant 1 Large, chopped
  Tofu 200 Gram, diced
  Red bell pepper 1 Large, chopped
  Snow peas 1 Cup (16 tbs)
  Vegan sausage 4 Large, chopped
  Apple seasoning 4 Tablespoon
  Coriander powder 5 Teaspoon
  Black pepper 1 Teaspoon
  Maggi seasoning 3 Teaspoon
  Vegan butter 2 Tablespoon
  Coconut milk 1 Liter
  Salt 1 Teaspoon
  Vegan curry paste 4 Tablespoon
  Chili sauce 1 Teaspoon (Optional)
Directions

GETTING READY
1.Begin with the stir fried snow peas and red bell pepper which has been cooked and set aside.

MAKING
2.In the same sauce pan in which the stir fry was cooked, add a tablespoon of vegan butter and let it melt.
3.Add the diced tofu and the vegan sausage. Stir till everything is golden brown.
4.Throw in the diced mushrooms and the diced eggplant.Stir fry together.
5.In a bowl, pour in the coconut milk.
6.Add a teaspoon of coriander powder,a teaspoon of black pepper powder and 3 teaspoons of apple seasoning to it.
7.Season with salt and add the curry paste to it.
8.Drizzle in two teaspoons of the Maggi seasoning. Give it a stir.
9.Pour it on the egg plant mushroom mixture in the pan.
10.Stir it, cover it and let it simmer over low heat for 20 minutes or longer if you want the vegetables to be mushy.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Tofu
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
6
The recipe Simple Vegan Curry is in 3 parts. This is Part 2. Watch the other parts for the entire recipe.

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