Vegan Filipino Curry

One of the curry versions you will surely put in your list of favorites ! And yes, this is a Filipino twist ! Make sure to cook extra for the family because one serving usually is not enough with this dish for each person. Meat lover approved .

🌻 RECIPE

🌱 Ingredients:

▪︎ 2-3 medium potatoes, peeled & quartered

▪︎ 1 medium carrots, cubed

▪︎ 1/2 green bell pepper, seeded & diced

▪︎ 1/2 red bell pepper, seeded & diced

▪︎ 1 onion, diced

▪︎ 3 cloves garlic, minced

▪︎ 1 thumb-size ginger, minced

▪︎ 1 lb of your choice of meat alternative, Ex. tofu, cubed & surface fried or air-fried (I used Quorn meatless pieces here)

▪︎ 1 tsp vegan seasoning, (I used Trader Joe’s Umami Seasoning) or you can use combination of few dashes of onion powder, garlic powder, nooch & 1 tsp of coconut sugar

▪︎ 2 cups coconut milk full fat

▪︎ 1/2  cup water.

▪︎ 3  tbsp home made curry powder (recipe below) or curry powder of your choice

▪︎ salt to taste, (prefer Himalayan salt)

 

🌱 Instructions:

▪︎ In medium heat, saute ginger (either with minimal cooking oil or water for oil-free cooking) for few mins. Then, add garlic & onion with a minute or two in between. Make sure not to burn garlic if using oil to avoid bitter taste.

▪︎ Add potatoes, carrots & curry powder then stir altogether. You may add about half cup of water to avoid burning then cover with the lid. Bring to a simmer & continue to cook for about 10 to 15 mins til veggies are slightly soft.

▪︎ Add in the coconut milk, vegan seasoning of your choice & your alternative meat then turn the heat up til it boils. Lower the heat, stir in the bell peppers, cover & continue to simmer until eveything is cooked.

▪︎ Good for about 4-6 hungry adults. Best served with steamed rice ! Enjoy !

 

🌱 HOME MADE CURRY POWDER : Mix together, then use immediately or store in an air-tight container in a cool, dry place for up to 3 months :

▪︎ 1 Tbsp ground coriander seeds

▪︎ 1 ½ tsp cumin

▪︎ 1 tsp turmeric

▪︎ ½ tsp ground black pepper

▪︎ ½ tsp chili powder

▪︎ ½ tsp ground ginger