Vegan recipe: rice with chopped veggies and home made curry sauce

My husband is a big fan of my home made curry sauce. It’s got a dash of coconut taste in there which he simply adores. Plus, I’ve got quite a few vegan friends, so when they decide to come over for lunch or dinner, this recipe is often on the menu.

Your shopping list (+/- 2 people, dependent on how big your veggies are):

  • 3 medium sized carrots
  • 1 yellow pepper
  • 1 red pepper
  • 1 zucchini
  • 200g rice
  • 200 ml Alpro Soya coconut cooking cream (or any coconut cooking cream as a substitute)
  • some soy milk
  • olive oil
  • pepper and salt to taste
  • half a cube of vegetable stock
  • curry powder to taste
  • tofu cubes
  • some chicken spices
  • some fried onions if you like

The recipe:

  • Cook the rice according to packet instructions.
  • In a wok or a regular pan: add some olive oil and bake your tofu cubes with some chicken spices and set aside once they are slightly crispy.
  • For your veggies:
    • Peel the carrots and cut them up into little cubes.
    • Wash your zucchini, cut in half and scrape out the seeds. Cut into cubes.
    • De-seed the peppers and cut them up into cubes as well.
    • Heat up some olive oil in a wok-pan and first soften the carrots and the zucchini and then add the peppers to do the same.chopped vegetables
  • For the curry sauce:
    • Heat up the coconut soy milk and crumble in the vegetable stock. Add the curry powder to taste. I like to shake quite a bit of powder in there …
    • Season with pepper and salt to taste.
    • Let it cook for a while and thicken.
    • If you see that you won’t have enough sauce, add some soy milk in there too and let it thicken a bit further.
    • alpro soya kokos milk
  • To serve: spoon some of the rice into a bowl, top with the veggies, some tofu and the curry sauce. I like to add some fried onions as well on top. This adds to the crunchiness of the dish.

 

Bon appétit!

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