Vegan Friendly Curry.
Serves 4-6 Dairy Free, Gluten free, Oil free.
Mild to Medium Curry. Adjust Thai Curry Paste and Curry powder to your liking.
4 x tablespoons water
1 x red onion peeled and diced
3cm knob ginger peeled and finely diced
1 x tablespoon Thai Red Curry Paste
1 x dessertspoon Curry Powder
1 x heaped teaspoon finely diced garlic (approx. 2 cloves)
1 x heaped teaspoon powdered turmeric or fresh when in season
1 x 700gm jar of Remano - Passato Tomato Cooking Sauce or equalivent.
200g water or vegetable stock - rinse out your sauce jar and add to curry.
1 x 400gm can chickpeas, drained and rinsed well.
1 x 400gm can red kidney beans, drained and rinsed well.
1 cup cauliflower flowerets
8 x brussel sprouts cut in half
Cook your brown rice until tender.
Allow 1/2 cup uncooked rice per person. Rinse it well before cooking.
Make sure your rice is covered by about 6cm boiling water. I add vegetable stock to the water for flavour.
In a pressure cooker:
Add water and diced onion, garlic, ginger, turmeric, Thai curry paste and curry powder. Simmer on Saute mode until onion is tender, about 10mins, stirring occasionally.
Add remaining ingredients and pressure cook on low for 40 mins. Allow pressure to release naturally, unless you are in a hurry.
Serve over cooked brown rice and garnish with Coriander and a lemon wedge.
Cook curry in a saucepan over medium heat or in a casserole dish in the oven (180C) . Saute onion and herbs first then add all ingredients together and cook stirring occasionally until tender.
Serve with fresh chopped coriander and a lemon wedge.
Enjoy, guilt free, tasty food that is so good for you.