Epicurean Vegan

I’ve never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn’t affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I’d definitely make this again, especially because it came together in no time. I didn’t make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.

INGREDIENTS:

2 C long grain white rice

3 C water

2 tsp Better than Bouillon paste

Sauce:

1 Tbs olive oil

2 cloves garlic, crushed

3 Tbs curry powder

1 can coconut milk

1/2 C water

1/2 tsp Better than Bouillon

1 Tbs sugar

1 tsp dried basil

3/4 tsp dried ginger

Salt and pepper

The rest:

1 red bell pepper, cut into 1/2″ pieces

1 C edamame

1 C mushrooms, sliced

1/2 C green onion, sliced

1 can sliced water chestnuts

Optional: Sriracha or other hot sauce

DIRECTIONS:

Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you’d like: steaming or sauteing. (minus the green onions)

Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.

Add the garlic and cook another 2 minutes. Combine the 1/2 C of water and 1/2 tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.

Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!