Vegan Yellow Curry

I don't know if I have shared this curry recipe before or not, but it is so good. And, it is so easy. That is why if I have shared it, I want to share it again because I love curry, but not when it comes from a mix. I have a lot of people ask me how do I make my own curry. And I am starting to think that people don't know how easy it is to make curry. After all, it is basically thick soup over rice, so why is it any different than making soup? Here is a secret, it's not. I think just because it is a foreign food, people are daunted or discouraged at the thought of preparing it from scratch. Guess what, way easier, and probably cheaper to make it from scratch than to make it from a box mix. And, it is going to taste way better. Plus, there is just something so much more tasty satisfying about knowing all the ingredients that went into a dish and having nothing that is processed.

The cooking times I give in this post are the bare minimum. The longer you let the curry simmer, or even sit, the better it will taste. Just like a soup, the longer the ingredients can mix and melt together, the better it will taste. (Hence why leftover curry always tastes better than fresh curry.) Honestly, I make this at lunch time/nap time and let it simmer for a few hours, then I turn off the heat, cover it, and let it sit and do its thing until dinner. I am not advocating that you let your curry sit unheated because it may not be the most "food hygienic thing to do" but it's what I do. I figure it's covered so everything is locked in, it stays hot, and there are no animal products to spoil so its okay. I don't know that those points are true, but it is what I use to justify it. So, I am not advocating that you let it sit, but if you do, you've been warned.

Anyway, enough about that, let's get to the curry.

Ingredients

2 c Rice, uncooked

3 Cloves Garlic, roughly chopped

1/2 tsp Peppercorns

1/2 tsp Coriander

Coconut Oil

1 T Curry Powder

2 c Vegetable Broth (1 can)

1 c Potatoes, diced (your choice of russet, red, or golden)

1 c Sweet Potatoes, diced

1 c Carrots, sliced

1 c Zucchini, sliced

2 c Broccoli &/or Cauliflower Florets

1 Red Bell Pepper, diced

1 14 oz. can Tomatoes

1 14 oz. can Coconut Milk (light or regular)

1 block Firm Tofu, cubed

3 T Soy Sauce

1 T Agave

1/4 c Fresh Basil, slivered (optional)

Directions

1. In mortar and pestle or coffee grinder, grind garlic, peppercorn, and coriander into paste

2. In a large stock pot, saute paste in coconut oil until fragrant. Add curry powder and stir continuously for a few minutes. DON'T LET IT STICK

3. Add broth, potatoes, sweet potatoes, carrot, and bell peppers. Bring to a boil. Reduce heat and simmer 5 minutes.

4. Add broccoli/cauliflower, tomatoes, coconut milk, tofu, soy sauce, and agave. Bring to a simmer uncovered until vegetables are soft and sauce has thickened.

*If you are using light coconut milk and want your curry thicker, you can remove some sauce, combine it with some cornstarch until all lumps are gone, and add it to the curry. Stir it well. But I find if you let it cook uncovered, it thickens well without cornstarch.*

5. Remove from heat, serve of rice garnished with basil.

6. ENJOY

**You can also throw everything in a crock pot after sauteing the spices and cook it for a long time on low. Sometimes I do this in the morning, but it doesn't thicken as well.**

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