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The image above is not my best picture-taking endeavor but it’s not my worst either. This photo does not do the dish justice. Before I had time to snap more pictures, the vegan hubby and I devoured it. It’s that delicious. I contemplated waiting to post this recipe until I made it again but that could be awhile. We have been cooking new dishes every week for some time now and will continue to do so for the remainder of the year.  Who knows when I will get a chance to put this together again? This dish is so good that I just couldn’t wait to blog about it.

This is a curry and spicy tasting concoction. I used two red chili peppers to give it heat. The garnishing of cilantro and serving with a grain helped ease the fire.
Pick the cardamom pods out before serving. The husk of the pod can taste unpleasant. We learned that the hard way! Or as an alternative, wrap the cardamom pods in cheesecloth and remove before serving.

Serves 6-8

Ingredients:
2 onions, diced
4 garlic cloves, minced
1 tbsp ginger root, grated with zester
2 tsp cumin
12 green cardamom pods
1 (2 inch) cinnamon stick
2 tsp ground turmeric
1-2 red chili peppers, seeded and diced
2 potatoes peeled and cubed
1/2 -1 small eggplant
8 oz mushrooms
2 large carrots, julienned
2 cups green beans (I used frozen french cut)
1 1/2 cups water
1 large veggie bullion
2 cups almond milk
2 tsp garam masala
1/2 cup nutritional yeast
salt and cracked pepper to taste
grain of your choice (I used long-grain brown rice)
fresh cilantro for garnish

Directions:
Heat a sauce pan on high for a few minutes. Add onion, reduce heat to medium and cook for 5 minutes stirring frequently. Add garlic and ginger and cook for a couple more minutes.  If necessary, add a little water to keep contents from burning. Stir in cumin, cardamom, cinnamon, turmeric and chile(s).  Again if needed, add a little water. Heat for a couple of minutes.
Add potatoes, eggplant, mushrooms, carrots, green beans,  1 1/2 cups of water and bullion. Cover the pan, bring to a boil, lower heat and let simmer for 15 minutes. Add almond milk, nutritional yeast, garam masala and salt and pepper to taste. Heat for an additional couple minutes and serve over a grain of your choice.
Top with cilantro.

Do you have a favorite curry recipe? Please leave a comment or share a recipe…

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