This is chicken curry, but it doesn’t have to be chicken. It could totally be vegan.
I don’t often make a long and complicated recipe, but Oldest Grandson was coming for dinner and he requested curry, so I made this.
First, I made this Brown Curry Sauce. I make it pretty much the way the recipe goes, except I used fresh tomatoes instead of canned, since I scored a bunch of great veg at the farmers market. I also put some garam masala powder in.
While that was going on, I sautéed some mushrooms, cauliflower, green peppers, tiny skinny green beans, and Amish chicken with vegan margarine (because I like it) and curry powder. I let all this sit in the fridge overnight.
The next day, I put it all together in my Instant Pot and let it simmer down and thicken. It looks like this:
Served it over Jasmine rice. It got high marks from my grandson.
I’m blogging at Fatal Foodies about some disappointing vegan “meat” we tried.
A WRITING PROMPT FROM ME TO YOU: Write about something that takes a long time to create.