Vegan Indian curry

So, I’m still in the mood for Indian. There is nothing like the warmth of curry. It’s also inexplicably versatile. This one is vegan, but you could add meat to it if you liked. This will make six generous servings. If you don’t have the vegetables I used, use 5 cups of whatever you like or have on hand. Just remember, it needs to be chopped about the same size. A good rule is to go with the size of the soy chunks as a rule of thumb.

1 cup soy chunks
1 cup chopped mushrooms
2 cups chopped sweet potatoes
2 cups chopped cauliflower
1/2 cup curry powder, your favourite, or to taste
2 cups almond milk, or your favourite non dairy milk (this tastes unbelievable with coconut milk)
Salt to taste
1 onion finely chopped
2 tbsp olive oil
Water as needed

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1. Heat a pan with the olive oil. Add onions.
2. While onions cook, in a large bowl, add vegetables and soy. Add 1/4 cup curry powder. Add a bit of water, and toss to coat.
3. After onions soften, add remaining curry powder, and stir for a minute
4. Add the soy and vegetables
5. Toss, so everything is coated.
6. Add almond milk. Bring to a boil.
7. Reduce heat, and simmer with the lid on for 30-45 minutes. Add water as necessary.

The curry is done when the sauce is thickened. You can eat this with roti, rice, couscous, anything. Enjoy!

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