Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 Vegetable Curry Source: Angela/CVC list member Curry Gravy 1 lg onion, ground 1T garlic powder or 3 cloves crushed 2-5 T no-chili curry powder 3T (more or less) soy sauce (wheat free) 1-2 tsp sugar (honey) 2-3 T lemon juice 1 15oz can of coconut milk About 2 cups of water Additional wheat free soy sauce as needed Sautee onion with garlic and curry until fragrant. Add soy sauce, sugar, lemon juice and a little coconut milk. Let boil several minutes. Add rest of milk, and water as needed to make as think/thin as desired. Simmer about 15 minutes. Vegetable Curry Potatoes cut in chunks carrots, sliced Eggplant (optional) sm. can of gluten (the oriental markets of different types) frozen peas napa Cabbage (optional) Prepare curry gravy. Add sliced carrots and potatoes, simmer while dicing eggplant. Add eggplant and the diced gluten. Simer 20 minutes or until veggies are done. Add torn napa and put peas in last. Heat 2 0r 3 mins. and serve. No-Chili Curry Powder 4T coriander ground 2 T cumin 2 tsp galangal powder (laos root ) found in Asian markets 1T tumeric 1T paprika 1-2 tsp cardamon 1 tsp anise 1 tsp lemon grass powder found in Asian markets. mix all ingredients together and store in capped jar. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.