Vegan

VEGAN GOLDEN CURRY

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Chef’s Note

“Serve over hot rice accompanied by sour and/or sweet pickled condiments.”

READY IN:

50mins

SERVES:

6-8

UNITS:

US

IngredientsNutrition

  • 1 mediumonion (coarsely diced)
  • 1 tablespoonolive oil
  • 1 tablespoongarlic, minced
  • 3 tablespoons spicy curry powder (I used muchi curry)
  • 1 1⁄2 tablespoonsturmeric
  • 1 teaspoonwhite pepper
  • 1 teaspoonground ginger
  • 1⁄2 teaspoonground cinnamon
  • 1 pinchsalt
  • 3⁄4 cupflour
  • 3 cupsvegetable broth or 3cupsvegetable bouillon
  • 2 cups cubed potatoes
  • 2 largecarrots (quartered and sliced)
  • 1 parsnip (chopped, or another carrot)
  • 15 ouncesjackfruit (or combination) or 15ounces cooked chickpeas (or combination)
  • 1 largebell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)
  • 1 mediumsummer squash, diced (such as zucchini ~3 cups)

    • Directions

  • In a large saucepan on medium heat, sauté onion in oil until translucent.
  • Then stir in garlic, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
  • Next, gradually add flour mixing thoroughly into a pasty consistency.
  • Slowly pour in broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
  • Add potatoes, carrot, jackfruit, bell pepper, and summer squash.
  • Simmer for 30-40 minutes until vegetables are tender.

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