Vegan Curry

With the days getting shorter, weather cooler, and Football season starting people tend to slack off on their summer diets.  For me, it's opposite, I get healthier cause those Holidays are coming around the corner...pass me those extra mashed potatoes and piece o' apple pie please.

Been cooking no carb meals and vegetable friendly dishes.  There's nothing I like better than broccoli, kale, and wait for it....brussel sprouts...the star of Fall vegetables and what seems to be on every Restaurant menu this time of year.  

Here's a Vegan Curry recipe I came up with. You can get whole cumin, coriander, and fennel seeds, lightly toast then grind...only if you have time of course!  Take a gander of what else has been cooking.

The main attraction is the Perilla Pesto -great with Proscuitto and Mozz

Hoisin Glazed Vegetables with Garlic Soy Poached Chicken

Italian spiked Turkey Patties with Yam and Sweet Potatoes

Vegan Curry

Recipe for Curry:
Serves 4 and leftovers

1 cup of Cauliflower, small pieces
1 cup of Kale, chopped
1 cup of Carrots, small dice
1 cup of Celery, small dice
1 cup of Onion, small dice
1 cup of Firm Tofu, medium squares
1 t Ground Coriander
2 t Ground Fennel
1 t Curry Powder
2 t Ground Cumin
1/2 t Red Chili Powder
2 T Cornstarch
1 Bayleaf
5 cups of Vegetable stock or Water
Salt as needed
Olive Oil as needed
Brown Rice

1.  Sweat onions, celery, and carrots until aromatic and wilted 4-5 minutes on medium low heat.
2.  Add tofu, cauliflower, kale and all spices, stir until well incorporated, 1-2 minutes.
3.  Add stock or water and bring to a boil, then simmer on low for 25-30 minutes.
4.  Slurry the cornstarch with a bit of water, pour into curry, bring to a boil, then simmer for another 15-20 minutes.
5. Serve with rice.