Curry
Servings 0
Ingredients
- 1/2 of a cauliflower separate into florets
- 5 frozen spinach nuggets
- 25 baby carrots
- 5 medium-large potatoes cubed bite size
- 1 bag frozen tofu puff
- 200 g fresh tempeh cubed
- Enough water
- 1 can coconut milk
- 2 tbsp red lentils
- Vegeta powder to taste
- 1/2 bag of veggie dogs sliced
Spices
- 3 garlic
- 1/2 of a medium onion
- 2 tbsp olive oil
- 1 1/2 tsp each ground cumin and ground coriander
- 1 tsp ground mustard seeds
- 1/4 tsp cayenne
- 4 green cardamoms for stronger curry flavor, add more plus black cardamom
Instructions
- Place all spices ingredients into food processor, set to side
- Add enough water into a pot. Drop in potatoes and carrots, bring to boil for 10 mins
- Drop in cauliflower and cook for 5 mins, covered
- Meanwhile, stir fry spice paste until fragrant
- Pour in coconut milk into the pot
- Add in cubed tempeh, veggie dogs, and tofu, and stir in paste
- Add in lentils and spinach, season with Vegeta powder
- Lower heat and cook for another 10 mins
- We served this with our regular rice mixture of burghul and quinoa (posted many times)