One of the most fun things about vegan cooking is making vegan versions of typically non-vegan friendly dishes. I’m always amazed at what people can come up with, like these vegan Cheez-Its.
However, if I’m being honest, whenever someone asks me if I “miss” a certain animal based snack, I can’t really think of anything. I didn’t genuinely start enjoying food until I became a vegan, and I’ve successfully made a vegan version of all the things I used to love eating before. On top of that, a lot of the things I used to stuff my face with as a kid (like cheez-its), I wouldn’t eat now even if I wasn’t vegan, because those things are horrible for you and filled with zillions of cruddy additives.
One thing I DO remember from being a kid though was my aunt’s chicken curry. I used to love when she made it for us so I asked her for the recipe so I could try to make a vegan version for VeganMofo. I tweaked the sauce recipe slightly so it’d be gluten free. In case you haven’t been able to tell from my posts, I like recipes that are simple. I hate when I wanna make something and it requires a bunch of hard to find nonsense, and living in the UK, a lot of the stuff that’s readily available in North America just can’t be found here, or is very expensive. This recipe is SUPER simple, but totally delicious anyways.
Easy Delicious Curry
For the curry sauce:
- 2 cups vegetable broth or chicken flavored vegetable broth or bouillon dissolved in water (see note)
- 3 TBSP Cornstarch / Cornflour (UK)
- 3 TBSP Curry Powder of your choice (or more or less to taste)
- 1/2 cup cold water (optional, see note)
For the rest
These are the vegetables I used, but feel free to experiment with whatever you like
- 100g chopped celery (about 3-4 stalks)
- 100g broccoli (about half a large bunch)
- one medium onion, diced
- 4 cloves of garlic
- 1 TBSP of olive oil (or substitute nonstick cooking spray)
- Optional: vegan “chicken” of your choice (I made homemade seitan, for a gluten free version I’d recommend using baked or fried tofu)
Preheat a skillet over medium heat. Sautee the onions with the olive oil until translucent. Add the garlic and cook until fragrant. Add the broccoli and celery and cook until heated through and the broccoli turns bright green. If you are making with vegan “chicken” substitute or tofu you may want to add it to the pan or fry it separately now as well. When I made this, I baked the seitan separately in the oven. Once the vegetables are heated through, remove from heat and set aside.
Separately, heat the 2 cups of vegetable broth or water with bouillon cube/powder in a saucepan over medium. Add the 3 TBSP of curry powder and stir to incorporate. Add the cornstarch to the pot, whisking as you pour it in to avoid any lumps. Note: You can also mix the cornstarch with the 1/2 cup cold water in a small bowl and whisk until dissolved, then pour the cornstarch/water mixture into the pot if you really want to avoid lumps. I just put the cornstarch into the curry directly, and there were some small lumps but I didn’t mind.
Raise the heat to high and boil the curry sauce, whisking until thickened into a gravy like sauce (for me this was about 5 minutes). Pour the curry sauce over the vegetables and serve with rice.
Notes: In my opinion, the best vegetable bouillon ever is Marigold Vegan Bouillon Powder. It tastes like chicken broth, even though it isn’t even advertised as “chicken flavored”. It is also gluten free! They also have a Reduced Salt version. In the UK you can get it at any grocery store, but in the US I think it’s only found in Whole Foods.
Make sure you use a good brand of curry powder when you make this, and don’t overdo it if you don’t want it too spicy. I used a little over 3 TBSP of some that I had in the cupboard and it was very spicy but I loved it that way!
This tasted just as good as I remember, but I wanted more sauce! I might double the sauce recipe next time.
I made some seitan to go with this and OMG I’m so happy to say this is the first time I’ve made seitan and had it come out actually good and not completely disgusting!! It was, however, not that photogenic, so I buried it under the rice for the above photo, but it was delicious! I will share the recipe tomorrow.