Curry, Curry, Curry Recipe

Name: Curry, Curry, Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs potatoes, peeled and boiled; 2 tablespoons vegan sour cream, I use Tofutti brand; 1 -2 tablespoon margarine, I use Earth Balance; 2 -3 teaspoons curry powder; salt, to taste; 2 teaspoons canola oil; 1 medium onion, chopped; 2 (14 1/2 ounce) cans chickpeas, rinsed and drained; 1 (6 ounce) can bamboo shoots; 1 (14 1/2 ounce) can light coconut milk; 2 tablespoons red curry paste, vegan; 1 -2 tablespoon Braggs liquid aminos; 1 -2 tablespoon brown sugar; ¾ cup frozen green pea; ½ cup parsley or ½ cup cilantro, chopped, for garnish

Servings: persons

2 12 lbs potatoes, peeled and boiled
2 tablespoons vegan sour cream, I use Tofutti brand
1 -2 tablespoon margarine, I use Earth Balance
2 -3 teaspoons curry powder
salt, to taste
2 teaspoons canola oil
1 medium onion, chopped
2 (14 1/2 ounce) cans chickpeas, rinsed and drained
1 (6 ounce) can bamboo shoots
1 (14 1/2 ounce) can light coconut milk
2 tablespoons red curry paste, vegan
1 -2 tablespoon Braggs liquid aminos
1 -2 tablespoon brown sugar
¾ cup frozen green pea
½ cup parsley or ½ cup cilantro, chopped, for garnish

1
Mash the potatoes, sour cream, margarine, curry powder and salt to taste.
2
Set aside.
3
In a skillet, saute the chopped onions in the canola oil over meidum heat until tender.
4
Add red curry paste and mix well to break up the paste, and cook on the heat about 3 minutes or until fragrant.
5
Add chicpeas and bamboo shoots, mix again.
6
Slowly add coconut milk and simmer over medium low for 5- 10 minutes.
7
Add brown sugar to taste.
8
Toss in the peas and simmer another 5 minutes, or until they turn bright green.
9
Topp with parsley or cilantro, and serve over smashed potatoes.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 12 lbs potatoes, peeled and boiled, 2 tablespoons vegan sour cream, I use Tofutti brand, 1 -2 tablespoon margarine, I use Earth Balance, 2 -3 teaspoons curry powder, and more.

Yes, Curry, Curry, Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry, Curry, Curry

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