Curry in a Hurry
 
 
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.
Author:
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
  • ½ C water
  • ½ tsp Better than Bouillon
  • 1 Tbs sugar
  • 1 tsp dried basil
  • ¾ tsp dried ginger
  • Salt and pepper
  • The rest:
  • 1 red bell pepper, cut into ½" pieces
  • 1 C edamame
  • 1 C mushrooms, sliced
  • ½ C green onion, sliced
  • 1 can sliced water chestnuts
  • Optional: Sriracha or other hot sauce
Directions
  1. 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)
  2. Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.
  3. Add the garlic and cook another 2 minutes. Combine the ½ C of water and ½ 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.
  4. Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/01/15/curry-in-a-hurry/