Plain Ole Curry & Rice

Other than your typical pizza and pasta, what is your go to dish? Simple, easy to make, and what you always think of when you can’t think of anything else to make?

Well, our’s is curry. There are some places that we’ve ordered from that make a soupy curry, other’s that make a more thick curry.

I personally like a mixture of the two. Something that you can mix with rice but also has some heft to it.

Wow never thought I’d describe food as having heft. First time for everything right?

But this curry is a great mixture of both! Perfect with rice but you could also cut it with water to make a nice soup!

Vegan Yellow Curry

2 carrots, chopped

2 bell peppers, chopped

1 onion, minced

3 cloves of garlic, minced

1 potato, diced small

1 head of broccoli

1 can coconut milk

1 can black beans

3 leaves Thai basil, chiffonade

1/2 c curry powder

2 tbsp black pepper

1 tsp salt

First off, prep your veggies. Mince the onion and garlic, rough chop the bell peppers, peel and chop the carrot, and dice the potato.

Cook down the onion and garlic with a little bit of water, oil, or vegan butter. We prefer to use vegan butter, but vegetable oil is just as good!

Add in the bell peppers and curry powder and cook down.

Throw in the potato, broccoli, black beans, and coconut milk. If there’s not enough liquid to cover everything, put in enough water or vegetable broth to cover everything.

Cover and cook for about 25/30 minutes, depending on how big your potato chunks are. Serve with rice or noodles (I know noodles right? But they’re so good!)





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