I had my first taste of a "curry" dish when I met my husbands family in Canada. His family lived in Southeast Asia for 5 years and they ate many wonderful dishes. His mom made curries with whatever she had in her pantry and fridge. Great way to get rid of leftovers!
-Vegan Mama Jodi
1 T canola oil OR oil of choice
1 T Vegan shortening
1 t ground cardamom
1 t ground cinnamon
1 T ground curry powder
1/2 t ground cumin
2 T grated fresh ginger root OR 1 t ground ginger
1/2 t crushed red pepper OR a drop of hot chili oil (optional)
Fresh cracked black pepper to taste
Over medium heat, in a large skillet add the oil and shortening. Add all the spices, stir for a minute.
Then add:
1 onion, chopped
4-5 cloves garlic, chopped
Simmer and add:
1-14.5 oz can diced tomatoes
1/2 c coconut milk, soy milk OR soy creamer
Add the juice from 1-20 oz can of pineapple chunks, if using pineapple as one of your toppings
At this point, let simmer and add any meat alternatives and vegetables you like. You can also add whole peeled hard boiled eggs to the simmering mixture if you are a lacto-ovo vegetarian.
Suggestions for simmering sauce:
Cooked potatoes, peas, corn, carrots, fresh spinach (will wilt)
Toppings include:
Pineapple, shredded coconut, cashews, peanuts
