Vegan Vegetable Curry

Name: Vegan Vegetable Curry
Yield: 2 servings
Cuisine: American
Ingredients: 1 Onion; 1/2 Carrot; 1 clove Garlic; 1 piece Ginger; 1 Avocado; 300 grams Vegetable juice (unsalted); 2 Vegetable stock cubes; 2 tbsp Olive oil; 1 tbsp Your preferred curry spice; 1 Chili pepper powder

cookpad.japan @cookpad_jp

When I went to India I had such an amazing cheese curry that I literally cried tears of joy. When I came home I wanted to try to re-create it myself so went to the supermarket to buy ingredients when I came across a really nice avocado. So I decided to use that instead of the cheese on a spur-of-the-moment decision.

You will still get a delicious curry whether you let it simmer for a long time or not. Ginger has a very strong presence in most dishes so if you don't like it very much grate it and get the juice or cut it up in a food processor. For 2 servings. Recipe by Tokurai

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1Onion
1/2Carrot
1 cloveGarlic
1 pieceGinger
1Avocado
300 gramsVegetable juice (unsalted)
2Vegetable stock cubes
2 tbspOlive oil
1 tbspYour preferred curry spice
1Chili pepper powder

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Steps

1

Grate the onion and carrot. Finely chop the garlic and ginger. (You can use a food processor for this step.)
2

Add some olive oil to a saucepan. Drain the liquid from the chopped ingredients from Step 1, throw in the pan and stir fry. (You use the vegetable juices later so don't throw them away.)
3

Once the vegetables are cooked and juicy, add the spice and mix. Adjust the spiciness with the chili pepper powder.
4

Once the mixture is no longer powdery, add the juice, the liquid from the veggies in Step 2 and the vegetable stock. If you like a runnier curry, increase the amount of vegetable juice or add more water.
5

Peel the avocado and remove the pit. Cut into cubes.
6

Once the mixture from Step 4 is cooked, add the avocado and mix in well.