10-Minute Curry Sauce With Veggies


     My mom has made this curry sauce for years. It is easy and quick to prepare, and can be made plain or with veggies and meatloaf. Serve the sauce over rice for a simple dinner, and accompany it with vegan patties, a salad, or bread for a larger meal.
     This sauce can be gluten free if made with corn starch as a thickener and gluten-free meatloaf. The soy flour and water can be substituted with 4 c. unsweetened vegan milk of choice. The onion powder and lemon juice are optional but are added for extra flavor. The sauce is best with a little coconut milk or coconut cream or oil added for extra richness but can definitely be made without it for a fat-free version.


     The veggies and meatloaf can be omitted for a plain curry gravy, or the one can be omitted and the other increased to 2 c. (5 dl.). For the vegetables, a frozen mix is easiest, but you can also prepare and cook your own fresh vegetables for use in the sauce. A carrot-red bell pepper-snow pea mix is good. I like to cut the carrot into matchsticks. Some bamboo shoots or water chestnuts are tasty mixed with the veggies, especially if you omit the meatloaf. For the meatloaf, I like to use a peanut version, as the peanut flavor goes exceptionally well with the curry, but other meatloaves or meat sunstitutes can also be used. The meatloaf can also be replaced with more vegetables.
     Perhaps you are all confused now, but I hope you see how versatile and easy this sauce is. And I will gladly answer any questions in the comments! Bon appetit (ooops – an Italian expression for an Asian dish? Never mind – bon appetit!).



10-Minute Curry Sauce With Veggies

Yields: 4 servings
Total time: 10 min.

Ingredients

8 Tbsp. flour or 4 Tbsp. corn starch
4 c. (1 l.) water
2 Tbsp. soy flour
2 to 3 tsp. salt
1 dash lemon juice, optional
1 tsp. onion powder, optional
1 to 2 tsp. curry powder
6 Tbsp. coconut milk, 3 Tbsp. coconut cream, or 1 to 2 Tbsp. oil, optional

about 1 c. (2 1/2 dl.) mixed frozen or fresh cooked thai vegetables
about 1 c. (2 1/2 dl.) diced vegan meatloaf or other meat substitute

Instructions

1. Whisk together flour and a little water in saucepan till smooth. Add remaining water and soy flour. Cook while whisking continually until thick.
2. Season with salt, lemon juice (if using), onion powder (if using), and curry powder. Whisk in coconut milk/coconut cream/oil for richness (if using).
3. Add vegetables and heat. Add nuttolene/meatloaf/meat substitute without stirring more to prevent meatloaf from being crushed.
4. Serve warm over rice. Should not be frozen.


Scripture of the Day

Matthew 25:13
"Watch therefore, for you know neither the day nor the hour wherein the Son of man comes."

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Creative Vegan Cooking: 10-Minute Curry Sauce With Veggies

Thursday, July 10, 2014

10-Minute Curry Sauce With Veggies


     My mom has made this curry sauce for years. It is easy and quick to prepare, and can be made plain or with veggies and meatloaf. Serve the sauce over rice for a simple dinner, and accompany it with vegan patties, a salad, or bread for a larger meal.
     This sauce can be gluten free if made with corn starch as a thickener and gluten-free meatloaf. The soy flour and water can be substituted with 4 c. unsweetened vegan milk of choice. The onion powder and lemon juice are optional but are added for extra flavor. The sauce is best with a little coconut milk or coconut cream or oil added for extra richness but can definitely be made without it for a fat-free version.


     The veggies and meatloaf can be omitted for a plain curry gravy, or the one can be omitted and the other increased to 2 c. (5 dl.). For the vegetables, a frozen mix is easiest, but you can also prepare and cook your own fresh vegetables for use in the sauce. A carrot-red bell pepper-snow pea mix is good. I like to cut the carrot into matchsticks. Some bamboo shoots or water chestnuts are tasty mixed with the veggies, especially if you omit the meatloaf. For the meatloaf, I like to use a peanut version, as the peanut flavor goes exceptionally well with the curry, but other meatloaves or meat sunstitutes can also be used. The meatloaf can also be replaced with more vegetables.
     Perhaps you are all confused now, but I hope you see how versatile and easy this sauce is. And I will gladly answer any questions in the comments! Bon appetit (ooops – an Italian expression for an Asian dish? Never mind – bon appetit!).



10-Minute Curry Sauce With Veggies

Yields: 4 servings
Total time: 10 min.

Ingredients

8 Tbsp. flour or 4 Tbsp. corn starch
4 c. (1 l.) water
2 Tbsp. soy flour
2 to 3 tsp. salt
1 dash lemon juice, optional
1 tsp. onion powder, optional
1 to 2 tsp. curry powder
6 Tbsp. coconut milk, 3 Tbsp. coconut cream, or 1 to 2 Tbsp. oil, optional

about 1 c. (2 1/2 dl.) mixed frozen or fresh cooked thai vegetables
about 1 c. (2 1/2 dl.) diced vegan meatloaf or other meat substitute

Instructions

1. Whisk together flour and a little water in saucepan till smooth. Add remaining water and soy flour. Cook while whisking continually until thick.
2. Season with salt, lemon juice (if using), onion powder (if using), and curry powder. Whisk in coconut milk/coconut cream/oil for richness (if using).
3. Add vegetables and heat. Add nuttolene/meatloaf/meat substitute without stirring more to prevent meatloaf from being crushed.
4. Serve warm over rice. Should not be frozen.


Scripture of the Day

Matthew 25:13
"Watch therefore, for you know neither the day nor the hour wherein the Son of man comes."

Labels: ,

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