Vegetable red curry (vegan)

1 likes 0 comments Recipe by Kat Liendgens

Ingredients for 8 people

2 red peppers
2 green peppers
5 tomatoes
1 onion
4 zucchinis
1 head of cauliflower
1 eggplant
3 table spoons of red curry paste
curry powder
1 can lite coconut milk
2 cubes of vegetable bouillon
olive oil
optional spices: cayenne pepper, paprika
brown rice

50 min · Easy

Directions

1. - chop onion, peppers, and zucchini and saute in pan
- chop tomatoes and add to pan
- cut eggplant in slices, sprinkle with olive oil and roast at 405 degrees until soft
- boil cauliflower until soft
- put cauliflower in food processor or nutribullet, along with coconut milk, mix until well blended and creamy
- add cauliflower/coconut milk mix to the pan
- cut eggplant into small pieces and add to the pan
- add curry paste and curry powder, as well as other optional spices and bouillon cubes
- add water as needed
- cook until vegetables have the texture you're looking for
- serve with brown rice

main courses February 05, 2016 13:42