Creamy Vegan Curry

by Jana Brown

I am so proud of this recipe! I've made curry before and it never came out the way I wanted until now! The coconut milk and curry nuggets are key in my opinion. I ate it over rice and added a dash of Cayenne pepper and cilantro. Totally optional of course but I wouldn't pass on them. I hope you enjoy this recipe!  

Ingredients

  • 1.5 tbsp oil (vegetable, canola)
  • 2 garlic cloves , minced
  • 2 tsp ginger , grated
  • 1/2 onion , finely chopped
  • x2 packages of plant based chicken (I use Hodo Plant Based Organic Vegan Thai Curry Nuggets)
  • 2.5 tbsp curry powder 
  • 270 ml / 1.25 cups coconut milk , full fat (9 oz)
  • 1.5 cups (375 ml) Vegetable stock low sodium
  • 1/2 tsp salt
  • 2 Large Carrots cut into 1/2 inch pieces
  • 1/4 cup cilantro leaves , chopped
  • 1/2 small bag of baby potatoes 
  • Cayenne Pepper

Instructions

  • Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
  • Add "chicken" 
  • Add curry powder and cook for 2 minutes.
  • Add coconut milk and Vegetable stock. 
  • Add carrots & potatoes. Stir, lower heat to medium and cook, simmering rapidly, for 15 minutes until sauce reduces and thickens and carrots are tender.
  • Serve over rice or noodles with Cayenne pepper and or cilantro 

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