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Simple Vegan Curry Part 2 Recipe Video
|Mushroom||2 Large, chopped|
|Eggplant||1 Large, chopped|
|Tofu||200 Gram, diced|
|Red bell pepper||1 Large, chopped|
|Snow peas||1 Cup (16 tbs)|
|Vegan sausage||4 Large, chopped|
|Apple seasoning||4 Tablespoon|
|Coriander powder||5 Teaspoon|
|Black pepper||1 Teaspoon|
|Maggi seasoning||3 Teaspoon|
|Vegan butter||2 Tablespoon|
|Coconut milk||1 Liter|
|Vegan curry paste||4 Tablespoon|
|Chili sauce||1 Teaspoon (Optional)|
Calories 636 Calories from Fat 421
% Daily Value*
Total Fat 50 g76.7%
Saturated Fat 36.8 g183.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1076.7 mg44.9%
Total Carbohydrates 39 g12.8%
Dietary Fiber 11.4 g45.7%
Sugars 11.3 g
Protein 16 g31.4%
Vitamin A 55.2% Vitamin C 104.1%
Calcium 12.8% Iron 34.2%
*Based on a 2000 Calorie diet
1.Begin with the stir fried snow peas and red bell pepper which has been cooked and set aside.
2.In the same sauce pan in which the stir fry was cooked, add a tablespoon of vegan butter and let it melt.
3.Add the diced tofu and the vegan sausage. Stir till everything is golden brown.
4.Throw in the diced mushrooms and the diced eggplant.Stir fry together.
5.In a bowl, pour in the coconut milk.
6.Add a teaspoon of coriander powder,a teaspoon of black pepper powder and 3 teaspoons of apple seasoning to it.
7.Season with salt and add the curry paste to it.
8.Drizzle in two teaspoons of the Maggi seasoning. Give it a stir.
9.Pour it on the egg plant mushroom mixture in the pan.
10.Stir it, cover it and let it simmer over low heat for 20 minutes or longer if you want the vegetables to be mushy.