Vegetable Curry

Name: Vegetable Curry
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 potatoes; 1 carrot; 1 onion; 2 blocks vegan curry roux (such as S&B brand); 2 cups water (500 ml); as needed Penne pasta,

凱茜媽咪の廚房 @Kathy_kitchen

A vegetarian dish specially created for strict vegans—no eggs, no dairy, and no alliums. The home cook nervously served this vegan curry, but the meat-loving husband surprisingly replied... Who cares if there's no meat, as long as there's curry! This vegetable curry lets even grandma who eats plant-based enjoy curry.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

Serves 4 servings

2potatoes
1carrot
1onion
2 blocksvegan curry roux (such as S&B brand)
2 cupswater (500 ml)
as neededPenne pasta,

Saved

Steps

1

Prepare the ingredients: curry roux, onion, potatoes, and carrot.
2

Peel the onion and dice it.
3

Peel the carrot and potatoes, then cut them into bite-sized chunks.
4

Heat a pan and add 1 tablespoon vegetable oil. Sauté the diced onion until fragrant.
5

When the onion softens, add the carrot pieces and stir-fry for 5 minutes.
6

After 5 minutes, add the potato chunks. Stir briefly, then pour in 2 cups water (500 ml). Cover and simmer for 15 minutes.
7

Turn off the heat and add the curry roux blocks to the pot. The residual heat will slowly dissolve the curry.
8

Stir the curry and vegetables together until well mixed. Cook over medium-low heat for 5 minutes, then turn off the heat.
9

Your easy vegetable curry is ready.
10

Fill a pot halfway with water, add 1 tablespoon vegetable oil and 1 teaspoon salt. When the water boils, add enough penne pasta for 4 servings. Cook until done, then drain and set aside.
11

Serve the vegetable curry over penne pasta—a family favorite.
12

The vegetable curry is also delicious on its own.