Ate a super healthy, veggie-heavy vegan lunch with sufficient protein/fats. It's one of my favorite meals.
Recipe? or it didn't happen...... :)
I don't really have a fixed recipe for this dish anymore as I've been making it for 7+ years and adjusted it from time to time, but this got me 3 servings of food yesterday:
- 1 lb Carrots
- Half a Zucchini (150 or so grams)
- 2 small onions
- 1 Bell pepper, red or yellow
- 2 cloves garlic
- 250 ml coconut milk (if you buy the watery one probably a bit more)
- 160g Vegan chicken substitute (I prefer tofu though, this was a try out, actually in the original recipe there's no meat substitute at all)
- Coriander and/or parsly. I used both this time (40g coriander, 10 or so parsley as it was a leftover)
- Chili flakes - to your liking
- Yellow curry powder - a lot
- Other spices to your liking, e.g. ginger or cumin are nice to add in small amounts, sometimes I add extra curcuma
- Chopped cashew nuts - probably threw in 100g or so.
- Oil for baking
- Bit of lemon or lime juice
Basically sautee all the veggies, add spices, add coconut milk, let sit for a while (depending on how soft you want the veggies to be), cook the meat-substitute or tofu seperately and add at the end together with the cashews, and herbs. Add a bit of lemon/lime juice and mix at the end. If serving for guests use a handfull of cashews and coriander/parsly as pretty garnishing.
Key of the recipe is the thickness of the sauce and the rich use of spices and herbs. I don't add any extra salt but I usually use salted cashews so I can use the rest of the bag for snacking. You can vary the vegetables but in the original recipe carrots are the base. Replacing the carrots by pumpkin is pretty good too though.