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Vegan Curry

American \ Dinner \ Appetizer
Votes: 1
Rating: 5
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Prep Time5minutes
Cook Time15minutes
Passive Time
servings
There is no Nutrition Label for this recipe yet.

I was asked by another blog to review a box of Indian curry spices and write a post a while back. I enjoyed the amazing spices but I am being completely honest when I say, curry is not something I would like to eat every night of the week however, it is a dish I occasionally crave.

I like adding the sliced avocado topping because, in addition to adding lots of nutrients, it tones down the spice a bit.

ENJOY!

Ingredients

  • 3 tablespoons avocado oil
  • 5 scallions chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 red potatoes sliced
  • 8 ounces mushrooms sliced
  • 1 eggplant chopped
  • 2 tomatoes chopped
  • 1 teaspoon vegetable bouillon
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon dried cumin
  • 2 sprigs fresh mint
  • 4 leaves fresh basil chopped
  • 2 tablespoons fresh cilantro stemmed, and chopped
  • 1 can light coconut milk
  • 2 avocados chopped

Directions

  1. In a saute pan heat 2 tablespoons avocado oil.
  2. Add 5 chopped scallions, salt, pepper and 8 small red potatoes, sliced. Cook for 15 minutes.
  3. After 15 minutes, remove cooked potatoes from pan and set aside.
  4. Add remaining ingredients, except the coconut milk, into the pan with 1 tablespoon oil. Cook 8 to 10 minutes.
  5. Add coconut milk and simmer for an additional 10 minutes.
  6. Remove from heat, cool, and serve topped with chopped avocado.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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