Bauman College Programs

Author Topic: HEARTY VEGAN CURRY  (Read 2056 times)

Offline rachelpinkstaff

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« on: October 18, 2017, 10:33:37 PM »
Serves 4 (or makes delicious leftovers for you!)

Takes under 30 minutes



1 small yellow onion, diced

3 carrots, washed, unpeeled, sliced at an angle

5 fingerling potatoes, sliced at an angle

8 roma tomatoes, rough chopped

8 white mushrooms, cut in quarters

2 large handfuls spinach

1-16 oz. can coconut cream

(+coconut oil for cooking veggies)



1 1/2 TBSP. curry powder

4 cloves garlic, minced

1/2 inch fresh ginger, peeled and chopped

dash cayenne (to taste)

dash sea salt

cilantro for garnish



Heat coconut oil in large pot over medium-high heat. Add veggies in the order they are listed (onions, carrots, fingerling potatoes, tomatoes, mushrooms) giving each a minute or so to cook and slightly brown, but not over-cooking. Before adding the spinach and coconut milk, add in the seasonings and coat the veggies, giving them a few minutes to further cook and develop flavor. Add in coconut milk and turn heat to low. Simmer for at least ten minutes (or longer if you have time), adding the spinach just before you are ready to serve.

Spoon over rice or noodles (kelp noodles would be great if you're avoiding grains) of your choice and top with cilantro.

आनंद लेना
that means "enjoy" in hindi ;-)

this recipe is taken from my blog. Find my website at...

Offline Terry Lucas

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  • Terry Lucas
« Reply #1 on: November 05, 2017, 11:37:00 AM »
This recipe sounds amazing and looks super healthy, I will definitely try it!  thank you.