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Curry of Fury (in a Hurry!)

What you need: 

2 cans chick peas (drained and rinsed)
1 can coconut milk
1 can pineapple bits in juice
1 can diced tomatoes with chilies (don't drain)
1 can cut baby corn (drained and rinsed)
2 tablespoon curry powder (or to taste)
1 "serving" worth of favorite broth powder/paste
1 onion, finely chopped
2 cloves garlic, minced

What you do: 

Note: for "cans", each of the cans I used was roughly about 2 cups of "contents." You can adjust amounts or add other veggies, tofu, whatever to make it your own.
Prepare all ingredients (open cans). Rinse the beans and corn. The pineapple and tomato "juice" go into the pot!
In a medium pot, combine everything and let simmer for about 15 minutes, until heated through. Easy! Enjoy with rice.
You can add salt or other spices, but my curry mix is pretty good so I'm happy with it like this.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I made this again today. cooked the onions and garlic together before addding the other ingredients and only used 1 tbs curry power. it was sooo delicious!

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I really like this too!  It was simple and made a whole lotta food....but there is hardly any left, I just couldn't stop eating it.  Next time I might use a little less curry power so that there would be more coconut flavor, oh and I used light coconut milk

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i'm glad you enjoyed it storm! i made some of your hummus for a party and it got rave reviews this past weekend!

i want to make this again but DR doesn't like "hot pineapple" in stuff. i came up with this when i was in seattle at my mom's, so its a good meal to make when one doesn't have their "vegan kitchens" with them.

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Wow, this was so good and so easy to throw together.  It definitely goes in the "what to make when I'm in a hurry" file.  My daughter loved the pineapple and baby corn in it!  We served it over couscous and ate so much there was barely enough left for her lunch today!  I made no changes and plan to make no changes.  It is awesome just as it is.

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