Yesterday i made a curry loosely based on this recipe using yellow
split peas, home-made curry powder, turmeric, butter, and Indian
chile powder. I served it with rice, home-grown walnuts, and greens.
Yummy!

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Title: Easy Vegan Curry
Categories: Indian
Yield: 6 Servings

1 tb Olive oil
1 md Yellow onion; chopped small
3 cl Garlic; minced
1 tb Fresh ginger; grated
2 tb Curry powder
1 md Sweet potato; peeled and
-cubed small
2 c Cauliflower florets
2 c Broccoli florets
2 md Carrots; peeled and cut into
-chunks
1 Red bell pepper; seeded and
-sliced
15 oz Can lentils or chickpeas;
-drained and rinsed
27 oz Coconut milk (2 cans)
2 tb Thai red curry paste
1 1/2 ts Salt; or more to taste
1 tb Corn starch
2 ts Sugar or pure maple syrup
1 Lime; juice squeezed
3 c Fresh baby spinach
Fresh cilantro; chopped
-(optional)

Heat the oil in a large pot over medium heat. Add the onion and
sauté for 2-3 minutes. Now add the garlic and ginger, and cook for 1
more minute. Add the curry powder and sauté 1-2 minutes more, until
fragrant.

To the pot, add the sweet potato, cauliflower, broccoli, carrots, red
pepper, and lentils or chickpeas. Pour in the coconut milk, red curry
paste, and salt and stir well. Bring to a boil, then simmer for about
10 minutes, until the sweet potatoes and other vegetables are tender.

In a small bowl, whisk together the corn starch with 2 tb water, then
stir into the curry to thicken.

Now stir in the sugar, lime juice and the spinach until it wilts.
Taste; season with more salt if desired. Serve hot with rice, fresh
cilantro, hot sauce and maybe Easy Vegan Naan.

Notes:
* This curry freezes quite well. I like to freeze leftovers in
individual containers for easy future lunches.
* Use any vegetables you have on hand, just keep the overall
amounts basically the same.
* May substitute some air fryer tofu, perfect fried tofu, marinated
tofu or vegan chicken for the protein.

Recipe by Nora Taylor

Recipe FROM: <https://www.noracooks.com/vegan-curry/>

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