3 years ago

Spicy Sunset Curry
[Vegan]

Author Bio

Lola Till is the author of "Be Your Own Harmonist: Awakening Your Inner Wisdom for... Read More

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https://www.amazon.com/Your-Own-Harmonist-Awakening-Well-being/dp/1949001776/?tag=onegrepla-20

Discover more recipes with these ingredients

    Spicy Sunset Curry [Vegan]

    This curry makes a wonderful dinner or lunch!

    Ingredients You Need for Spicy Sunset Curry [Vegan]

    • 1 cup brown rice
    • 1 1/2 cup water
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil
    • 1 white onion, quartered and thinly sliced
    • 1/2 large carrot, peeled, halved lengthwise and thinly sliced into half moons
    • 1 1/2 inch knob of fresh ginger, peeled and thinly sliced
    • 2 cloves of garlic, minced
    • 1 14oz. can organic coconut milk
    • 1 14oz. whole peeled tomatoes, hand crushed
    • 1 1/2 cup water
    • 1 tablespoon corn starch
    • 1/4 cup yellow curry
    • 2 tablespoons soy sauce
    • 2  tablespoons creamy peanut butter
    • 2 tablespoons brown sugar, date syrup or agave
    • 1 small sweet potato, peeled, cut into 1” cubes
    • 1/2 small cauliflower, cut into florets,
    • 1/2 cup garbanzo beans
    • 1 cup quartered mushrooms
    • 1 cup extra firm tofu, cut into 1” cubes
    • 2 tablespoons lime juice
    • 2 tablespoons chopped cilantro salt to taste
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    How to Prepare Spicy Sunset Curry [Vegan]

    1. Bring rice, water and salt (1/4 teaspoon per cup of rice) to a boil.
    2. Cover and reduce to a slow, steady simmer.
    3. Cook for 40 minutes and remove from heat. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
    4. Let the cooked rice sit covered for 10 minutes to absorb maximum moisture, then remove the lid and fluff the grains with a fork. Put it aside.
    5. Heat oil in a pan over medium heat, add onions and cook for 2-3 minutes.
    6. Add carrots, season with salt and cook until onions are translucent.
    7. Add ginger, then garlic. Cook for 2 minutes.
    8. Add coconut milk, tomatoes, water, cornstarch, yellow curry, soy sauce, peanut butter and brown sugar. Cook until combined.
    9. Add sweet potatoes and cauliflower, cook until soft and sauce is thickened for 15-20 minutes.
    10. Add mushrooms, garbanzo beans and tofu. Cook 5-7 minutes.
    11. Add lime juice and cilantro, adjust seasonings with salt. Serve with brown rice.
    12. Take a spoonful for yourself!

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