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


* 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


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! :) 

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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 ….

  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


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

  31. 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!

  32. 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!

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