100% VEGAN! This veggie curry is straight up perfect! While it’s a coconut cream curry with potatoes, carrots and peas it by no mean has a coconut taste (to my standards) but rather a full cream richness. I usually have use one can of coconut milk & 1 small can of tomato sauce (6 or 8 oz?). Since I only had tomato paste that still worked fine and I really didn’t need to add water. I’d say the minimum required spices would be 1 teaspoon each of cumin seeds & mustard seeds cooked in oil til the mustard seeds pop. Then add the two canned items and mix in 4 TB of coriander, some turmeric (at least 2 teaspoons and up to a couple tablespoons.). You can experiment with other spices like chili flakes, fenugreek, etc. This is the first time I only used half of the sauce on my veggies and it was good. All credit goes to Nada who showed me the basics for what this recipe is based on.

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