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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
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From: Kraeg MacKenzie

I would have to say if I am addicted to anything, this is most likely it. All measurements are APPROXIMATELY what I use (depends on preferred taste, availability of ingredients etc.). These are from memory too.....

  • 3 med. onions.
  • 2 tablespoons of garlic (I don't use garlic).
  • 2 tablespoons curry powder.
  • 4 med. diced potatoes.
  • 2 cans of lower fat coconut milk.
  • 2-3 cups of chickpeas.
  • 2-3 cups of diced tofu.
  • 2 cups of diced carrot/green beans/peas/corn.
Saute the chopped onions (and garlic). I use pretty big pieces. I let them saute in their own juice... you can use oil or maybe soy sauce (can't get that to work for me!).

Add curry powder and saute a bit longer. Add coconut milk, potato, chick peas, tofu and veggies. Heat until potatoes are soft (about 1 hours).

This is a 'feel' recipe; I never make it the same twice. Depending on whether some ingredients are already cooked (eg: carrots), you may want to add them later on.

Beautiful with steamed brown rice (sometimes have it with a Not-Burger) and soy sauce.