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

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 soy curl curry!

• 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, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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