Saturday, July 2, 2011

Indian Inspired Curry (vegan, gluten-free)

Heat over medium-high flame in a large skillet (steel preferably):
  • 1 Tbsp coconut oil 
Add  and let them 'pop' for about 30 seconds:
  • 1 Tbsp whole cumin seed
Add and saute until onions are beginning to become translucent:

  • 1/2 cup (1 small) onion, diced 
  • 1/4 cup fresh ginger root, sliced small and thin or grated
  • 1 medium jalapeno, diced (adjust for desired spicy factor)
  • dash of sea salt
Add and saute until the oil releases from the tomatoes (you will begin to see the oil leaving the ingredients and returning to the pan). Experiment to adjust spices to your preference:
  • 1 medium tomato, diced (or 1 cup Muir Glen Organic Fire Roasted Crushed Tomatoes, my preference)
  • 1 tsp turmeric
  • 1/2 to 1 tsp curry powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp cinnamon powder
Add and saute until veggies are soft:
  • 1 cup frozen broccoli, diced to bite size pieces
  • 1 cup frozen peas and carrot mixture
  • any other veggies that you like such as spinach, green onion, asparagus, etc. (note: if adding mushroom, add them in the second step with the onions)
  • 1/2 tsp sea salt
Add and cook until milk reaches a soft boil, reduce heat and simmer up to 10 minutes:
  • 1-2 Tbsp agave nectar (adjust to desired sweetness)
  • 1 1/2 to 2 cups unsweetened coconut milk (to desired consistency)
  • 1 tsp at a time of corn starch once boiling if you desire a thicker curry
Taste test and adjust spices and add sea salt as desired. Serve over rice or with roti (Indian flat breads).

Note: Top photo of curry is a version with Gardein cutlets (this adds gluten/soy). If you are adding a grain/veggie meat, add this between the onion step and the tomato step.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!

*gluten and soy-free if not adding a grain/veggie meat.

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