Guest guest Posted March 1, 2008 Report Share Posted March 1, 2008 I made this for dinner tonight and it was delicious. Judy Vegetable Curry 1 onion,, chopped 1 - 20oz. can Worthington Choplets, drained and diced (this is gluten cutlets, equivalent to 2 1/2 c.if you make your own gluten/seitin) 2 tsp. curry powder 4 tsp salt 4 T. oil 5 c. milk - you could use unsweetend soy milk if you prefer 1 c. canned coconut milk 2 T. cornstarch 1/2 c. water 4 medium sized potatoes, diced 3 carrots, diced 1 - 10 oz. pkg. frozen green beans Cook potatoes, carrots and green beans in boiling water until tender. Drain and set aside. While the vegetables above are boiling in a separate pot, saute onion and gluten in oil with the curry and salt until onions are tender and diced choplets are slightly browned in a large wok. Stir this often and cook it over high heat. Add milk and coconut milk. Dissolve cornstarch in water and add to gravy. Stir frequently until slightly thickened. Add the drained, cooked potatoes, carrots and green beans to the curry sauce. Serve over Basmati Rice with unsweetened flaked coconut, golden raisins and roasted peanuts/cashews as garnish. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2008 Report Share Posted March 2, 2008 That sounds great, Judy. Thanks for sharing it. ~ PT ~ When we hold back on life, life holds back on us. ~ Mary Manin Boggs ~~~*~~~*~~~*~~~> , " wwjd " <jtwigg wrote: > > I made this for dinner tonight and it was delicious. > Judy > > Vegetable Curry Quote Link to comment Share on other sites More sharing options...
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