Curry-In-A-Hurry

I love how versatile this dish is--you can use almost any vegetable you have on hand, plus, you can add a protein such as beans, lentils, or tofu to make a complete meal. I also love how fast it is to make the sauce in the Vitamix. There is one small caveat--this recipe requires Entube Indian Curry Chili Paste (pictured at the bottom of this page). I have yet to create a substitute for the Entube Chili Paste and use it in so many recipes-so fast and so delicious!

Ingredients

Sauce

• 1/4 cup almond or peanut butter

• 1 cup veggie broth

• 2 tbs Entube Indian Curry paste

• 2 tbsp coconut aminos (I use Braggs)

• 4 garlic cloves

• 1/4 tsp red pepper flakes (or less if you don't like spicy)

• 1/4 tsp smoked paprika

• 1/4 tsp ground ginger (or 1 tsp fresh if you are in the mood to grate it)

• Salt and pepper to taste

• Optional toppings: chopped cilantro, lime, red pepper flakes, or cilantro chutney

The Rest

• 4-6 cups chopped veggies (I use whatever veggies I have on hand, but my preferred would be: cabbage, zucchini, cauliflower, carrot, mushrooms, bell pepper). You could use frozen veggies, but I haven't tried that yet-it would make it faster but fresh veggies taste so much better.

• Protein: chickpeas (or your preferred legume) or cubed and browned tofu

Instructions

1. Put all the sauce ingredients in a Vitamin and zap until smooth.

2. Sauté the veggies in a pan spritzed with olive oil or sauté in a couple tbsp of veggie broth until veggies are browned but not cooked through--about 5 minutes. (I like to cook my mushrooms separately to get them crispy, but it's not necessary.)

3. Once the veggies are browned, add the sauce ingredients and chickpeas (if using browned tofu, I would add that at the end) and bring to a boil. Then turn down to simmer until veggies are soft and sauce is somewhat thickened.

4. If you are like me and have added too many veggies in relation to sauce, you can add 1/2 cup water to extend the sauce.

5. Taste and season as needed.

6. Serving suggestions: with rice, over sweet potato, or in a bowl with rice, sweet potato, and greens.