Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

To Curry or not? That is the question! ;)

on 22/01/2014

I made this tasty simple Vegan, Gluten-Free curry this evening. I had to use up some fresh veggies from my fridge & some things in my pantry! I created this tasty curry  & it looked like this:

A Divine Vegan, Gluten-Free curry!

A Divine Vegan, Gluten-Free soy curl curry!

To Curry or Not? That is the question

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

Recipe: For 4 big portions

Ingredients:

* For the cooked spiced Thai rice:

250 gr semi-brown Thai rice, that need 10 minutes of cooking

1/8 teaspoon garam masala

* For the curry:

1 medium white onion, peeled & finely cut up

2 fat cloves of garlic, peeled & finely cut up

1 yellow bell pepper, cleaned, seeds & white bits removed, cut into smaller strips

1/3 Chinese cabbage, cleaned, washed, spun dry & cut up into smaller chunks

4 big large carrots, peeled & cut into thicker rounds

1 tablespoon spiced curry powder

2 teaspoons garam masala

1/4 teaspoon garam masala

1 teaspoon ground Curcuma ( turmeric)

a fruity evoo

1  x 400 gr can of chopped up tomatoes in their juice

300 ml vegan, gluten-free coconut milk

black pepper

Maldon sea salt

* For the dried smaller soy curls:

1 cup of dried smaller soy curls

2 cups of a hot vegan, gluten-free vegetable stock

8 grins of black pepper

* To serve: 1/2 handful of chopped fresh coriander leaves

Method:

1. First, soak your dried smaller curls into your hot vegetable stock for 10 minutes. Place a fitted lid on & set aside to soak & rehydrate. After that, drain the liquid, but keep the liquid to use for a soup or so.  Squeeze the juices out of each soy curl. Set aside. At the same time, cook your round carrot rounds in some boiling water , added with 1/4 teaspoon of garam masala,…so you will end up with carrots with an added kick! ;) Drain well & keep warm. I cooked mine for 10 minutes until just al dente!!!

2. Cook your Thai rice according to your packet instructions. Add 1/8 teaspoon of garam masala. Drain well & keep warm. In the meantime, heat up a large cooking pot & add 1 tablespoon of that fruity evoo. When hot, add onion, garlic pieces & 1 teaspoon of ground Curcuma ( turmeric)  & place fitted lid on & fry for a few minutes. Now, add yellow pepper strips, Chinese cabbage chunks & 2 teaspoons of garam masala. Fry for about 4 minutes & now, add 2 splashes of hot water to the pot & place the lid back on! Steam for 5 extra few minutes & add 1 tablespoon of hot curry powder. Stir often. Add about 10 grins of finely milled black pepper & some sea salt too. Add the can of chopped tomatoes & stir everything round into the pot. Add soaked & drained soy curls through the sauce. Simmer the sauce for about 5 to 8 minutes, stirring often, letting the sauce reduce a bit! Now, add your cooked carrots & your coconut milk & swirl everything round into the pot. Taste! It has to taste fabulous! I seasoned extra with a bit of sea salt & about 15 grins of black pepper!! You must taste each of the veggies, the warm soothing creamy coconut milk & at the edge of your tongue, the warm spices,…Ooooh yeahhhh!

3. Serve instantly by spooning your rice into 2 bowls & add veggie-curry-mix besides & on top of the rice. Scatter your fresh coriander leaves over the top & in the middle of each dish & devour instantly, enjoying another tasty dish from Sophie’s Foodie Files & be proud of yourself, you cooked another healthy meal! :) 

Stay Tuned! If you liked this post & want more of them, join 910 followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

You might like:

1. Nadine’s easy gluten-free chicken curry with Gf brown rice noodles!

2. Sophie’s Vegan, Gluten-free chickpea & parsnip curry!

About these ads

69 responses to “To Curry or not? That is the question! ;)

  1. A very tasty curry, Sophie.

  2. That curry looks delicious.

  3. Rörschåch says:

    I admire anyone who can make good rice. Mine always looks like it’s been beat up and smashed.

  4. Liz says:

    loving your recipe and post names :-D Nothing beats a good curry. You eat better than anyone else on the planet, I think!

  5. Pretty damn delicious looking curry,
    even i’ve never made curry without protein (meat) before, sounds tempting to try!!!

  6. suzanne says:

    Definitely curry, sounds wonderful Sophie!

  7. That curry looks amazing!

  8. Dina says:

    Thank you, der Sophie. We looooooove curry!! :-)

  9. Very nice Sophie! I’ll think I’ll be doing one for dinner….:)

  10. Chandni Lahoti says:

    Delicious curry Sophie! :)

  11. winnymarch says:

    Sophie, can i request about curry food?

  12. afracooking says:

    What a great combination of veg! I can imagine all these textures coming together wonderfully!

  13. Norma Chang says:

    Great way to use up Items in the fridge and pantry. Very clever indeed and delicious results.

  14. My answer is always: to curry!!!

  15. lou says:

    Hoi Sophie,
    It looks delicious with a very good taste! The rice and the curry that sounds wonderfully well ….
    Mamalou

  16. Hotly Spiced says:

    That looks like a very yummy curry. I love the colour of it xx

  17. Koko says:

    Sooo lovely! TO CURRY! Always! I love curry :-) This looks warming, comforting, aromatic…delicious!

  18. Fig & Quince says:

    Looks great and love the pun! ;)

  19. Looks delish! I am all for using curry whenever possible.

  20. I’d always say YES to a good bowl of curry. Yum :)

  21. I say to curry for sure – it looks wonderful Sophie!! Celeste :)

  22. I don’t have curry enough, thanks for making me rethink this!

  23. I see you have the garam masala listed twice – is this correct?

    • Sophie33 says:

      Yes, it is listed 3 times, actually! Once I added it to the cooked carrots & then I added it to the stew & then, I added it to the cooked Thai rice! :)

  24. boeddhamum says:

    Winter and curry, delicious combo and great to use up all kinds of bits and pieces of veggies in your fridge, Yum!

  25. thehungrymum says:

    yes! always to curry :) #yum

  26. Karen says:

    I love curry but don’t make it often enough. Love the bright color!

  27. Always ‘to curry’, delicious :D

    Cheers
    CCU

  28. Tammy says:

    Every single one of those ingredients is I n my kitchen right now and so I believe I will make this for lunch tomorrow. Thank you Sophie. I love curry.

  29. Carolyn Jung says:

    That’s what I love about curry — it adapts to whatever you have on hand. So versatile and always so satisfying.

  30. Simple and tasty!

  31. So bright and colorful– looks delish! and ingredients I mostly have in the kitchen. thanks Sophie–another good one.

  32. Do you think tofu would be a good substitute for the soy curls? I’ve seen them mentioned on different blogs but I have never seen them anywhere. There are so many good recipes out there that use them!

  33. rika@vm says:

    What a fantastic way to use up the veggies and by the way, I love curries! I love Chinese cabbage, too, so rare to see the ingredient on a food blogger’s site!

Comments are closed.
Follow

Get every new post delivered to your Inbox.

Join 1,088 other followers

%d bloggers like this: