RECIPE: Vegan One Pot Curry
I’ve got a love-hate relationship with my stove. Don't get me wrong, I love to throw it down in the kitchen and create delicious meals to share with friends and family. The one part I hate about cooking however, are the dishes. As much as I can, I try to use as little appliances as possible. If I can narrow down the amount of pots, pans, knives, and spoons as I cook, then that recipe will easily become a staple in my household.
This easy curry recipe just takes one pot. Not only will there be a lack of dishes chilling in your sink, but this meal is delicious, hearty, filling, and will definitely impress a date… at least it did for me, when I was trying to seduce my girlfriend haha. As a disclosure, I do want to mention that this curry is in no way trying to mimic a specific cultural dish. I cannot say that this meal is an Indian curry, Thai, or Japanese, etc. Also, any Amazon links found in this post, are affiliate links, which means that I will receive compensation in the event that someone purchases the item through that link.
Below you can find the ingredients and steps I take to cook this ONE POT curry, however please feel free to modify the ingredients to fit your tastebuds and dietary needs. In no way am I a professional chef, and many of the dishes I cook are experimentations of my own concoctions, or a mixture of several different recipes I've researched myself. I hope you give this a try, because it's absolutely scrum-dilly-umptious. And the most satisfying part about this meal, is the tiny amount of dishes you'll have to wash.
INGREDIENTS:
Salt, Pepper, Cooking Oil
1 medium onion (any kind)
3-5 cloves of garlic
1 6oz can of Tomato Paste
Two medium sized russet potatoes
1 Cup Uncooked Lentils (red or green)
1 Cup Mushrooms (white or baby portobello)
1 bag frozen cauliflower (12-14oz)
3-4 Cups of Water (or veggie broth)
1 13oz can of coconut milk
A bushel of cilantro
1 entire box of Golden Curry cubes: https://amzn.to/2qlxxbh
STEPS:
1. Chop the onion and garlic, and saute them into a pot with 1-2 tablespoons of oil. Add some salt and pepper.
2. Add the mushrooms and saute it with the onion and garlic.
3. Add tomato paste. The mixture will be thick and hard to stir. Just make sure the veggies are thoroughly coated with the tomato paste. The liquids will melt the paste.
4. Add the entire can of coconut milk + the water (or veggie broth). Let the mixture come to a boil, stirring to continue melting the tomato paste.
5. Break up the curry cubes and drop the entire package into the pot. The cubes will melt into the liquid and create the most gorgeous sauce everrrrr.
6. Chop the potatoes into small bite sized pieces and throw it into the pot along with the uncooked lentils. After your mixture has come to a boil, bring down the heat to medium-low, throw on the lid and let it sit until the lentils and potatoes have cooked through.
7. Add the entire bag of frozen cauliflower.
8. Chop up the cilantro and mix it into the curry.
9. Once everything has thoroughly cooked, you can serve immediately with rice. However, the longer you let the curry sit, the better -- the flavors will continue marinate.