How does a vegan spicy curry meal sound to you? Well, I wasn’t sure I would like it, but OMG it was awesome!!!!
No, I did not cook this up. I watched…….Those of you who know me well, then you know that I do not love the kitchen or preparing meals, however I love good food. Today I am sharing for the first time this year a recipe that my 19 year old granddaughter, Louisa, made for us while on her visit to our Colorado river ranch.
I thought Louisa lost her mind when she decided to turn to a vegan diet. I still think that, but I will say that I have now been introduced to a recipe that is delicious without meat, dairy or flour. Just check out all of the variety of vegetables in this recipe.
I was a little miffed when I had to try to figure out how to feed a vegan while she was visiting us, but basically it was pretty easy. Lot’s of rice, beans, fruits and vegetables. She asked me if she could cook for all of us one night and of course I said yes! I was thinking that I wouldn’t eat a vegan meal but it meant that I wouldn’t have to cook. Surprisingly, we all devoured this delicious vegan meal.
This dish is Indian inspired, hence the curry. You can make the flavors as strong as you want, depending on your taste pallet. She used more cumin and chili powder than curry giving it the perfect spicy flavors.
As I will not be able to give up my meats or dairy, I do have a more open mind about eating the vegan way and I would highly recommend you trying this vegan spicy curry recipe!!
Shop Kitchen
Le Cruset pot | All Clad pot | All Clad stainless steel serving spoon | Stainless steel spoon rest | Central Market Extra Virgin Olive Oil or Venta Del Barron Extra Virgin Olive Oil | Oven mit and pot holders | Classic 10 pc stainless knife set | Stainless still mixing bowls | Prep cutting board synthetic or wood |
INGREDIENTS:
- 1/2 box spinach (it will cook down a lot)
- 2 sweet potatoes
- 2 yellow potatoes
- 1 white sweet onion
- 2 squash
- 2 zucchini
- 2 red bell peppers
- 2 green bell peppers
- 2 cans crushed tomatoes
- 2 cans 10 oz cans Rotel tomatoes w/green chili
- 2 cans 15 oz tomato sauce or V8
- vegetable stock 1 qt size container
- 1 16 oz can chickpeas
- 1 bottle Asian Sweet and Sour Chili Sauce
- curry powder, chili powder, cayenne pepper to taste
Combine all potatoes, stock and tomato based ingredients in a large pot. Allow the potatoes to cook in liquid for about 30-40 min until they are almost tender. Then add in the onion, squash, zucchini, and the peppers along with the chili sauce and spices. Cook on medium high heat until peppers are translucent and soft. Take pot off heat and add chickpeas and spinach.
Serve with brown Rice, Quinoa or what ever grain you prefer. Follow directions on the package
Serves approx. 12 ( half the recipe for 6-8 servings)
SHESHE’S TIDBITS
- We will be throwing in a few of SheShe’s favorite recipes from friends and bloggers from time to time. I think we all love new food inspirations.
- It is time for SheShe’s Fall Trend Report. Look for it real soon.
