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Vegetable Curry

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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.

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Guest guest

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

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