Fruit and Veggie Vegan Curry
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- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8-10 mushrooms, sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 1 zucchini, quartered and chopped in bite sized pieces
- 2 medium apples, peeled and chopped
- ½ cup raisins
- 1 can of full fat coconut milk
- 3 Tbsp coconut oil
- 3-4 Tbsp curry powder
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp cinnamon
- 1/2 lb Vegan chicken strips or small can chickpeas
In a heavy pot over medium low heat, melt coconut oil and to it add the onions, garlic and mushrooms and gently cook them stirring frequently until onions clarify and mushrooms are soft.
Add curry powder, ginger, cinnamon and cloves to them and fry a little longer until powders are well mixed into vegetables.
Add the rest of the vegetables, apples, raisins and coconut milk, turn heat to low and simmer gently for about 40 minutes, stirring occasionally.
Add chicken-free strips (if you want) and simmer for another 10 – 15 minutes. Serve over rice or quinoa. This will feed 4 people and reheats well for lunch the next day.