speedvegan

Curried Vegetables in Coconut Milk, originally uploaded by speedvegan.

My friend Lisa brought a very yummy curry to the veggie group’s last potluck. I asked her for the recipe and tried it a few days before Geoff left to India. We both liked it but will need to wait a few more weeks/months before trying it again.

1 (14 oz) can light coconut milk
1 (14 oz) can crushed tomatoes
1 tbsp coconut oil
10-12 button mushrooms, chopped
1 medium yellow onion, chopped
2 tbsp curry powder
1 tsp agave nectar
8 oz seitan, cut into bite-size pieces
salt and pepper (to taste)
lime juice (optional)

1. Puree crushed tomatoes in food processor with coconut milk.

2. Heat coconut oil in a large pan over medium heat. Sauté the veggies until onions are translucent.

3. Stir in the coconut milk/crushed tomato mixture, curry powder and agave nectar.

4. Add the seitan. Lower heat and let simmer 5 minutes.

5. Season with salt and pepper to taste. Add lime juice to the sauce or serve (over rice) with a wedge on the side.

You can use marinated/grilled tofu instead of seitan and/or add any other veggies you like. Thanks, Lisa !!