A delicious vegetable curry that's totally vegan! (So long as you use vegetable broth or water...)

Rothen introduced this recipe to Wetfish, remixed by Rachel

Vegan coconut curry
This recipe includes a ton of different spices and ingredients. If you don't have certain ingredients, or you don't like something, it's fine! So long as you have most of the ingredients, it will still be delicious.





Instructions
Start by boiling some water for rice. Add rice once it starts boiling.

While waiting for the rice water to boil, peel and cut potatoes, parsnips, and carrots (batch 1).

Combine into a pot with vegetable broth until the vegetables in batch 1 are half covered, not completely submerged. Bring to a boil. Add one can of coconut milk and reduce to a simmer.

While waiting for batch 1 to start boiling, cut up an onion and sautee in a small sauce pan until golden brown.

While waiting for the onion to turn golden brown, cut up broccoli, cauliflower, and green pepper (batch 2).

In a large saucepan or wok, cook the vegetables in batch 2 at high heat until the edges are blackened but not cooked through. Depending on the size of your wok, you may want to cook the vegetables separately so they all get a good sear without releasing too much moisture.

Once the onions and vegetables in batch 2 are nice and crispy, mix everything together.

Add another can of coconut milk, peanut butter, spices, salt, and pepper to taste. Mix everything even more!

While everything continues to cook, cut up ginger, garlic, and kale (batch 3)

Once batch 3 is all cut up, add it to the pot and continue cooking until the kale has wilted.

Now your delicious curry is ready to eat :D

Cut up green onions and cilantro for garnish.

Bonus points if you have sesame seeds or cashews if you wanna be really fancy.


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