Sunday, September 13, 2015

vegan curry stew

Finally found these particular soy bits from Swedish vegan brand Anamma - which in hindsight I'm not sure is completely necessary to create this dish, but they're lovely - and did this fabulous, flavourful stew.

Here's how (serves 3-4):

300 g Anamma bits (or other vegan equivalent)
2 tbsp rapeseed oil
1-2 tbsp curry
1 solo garlic
1 yellow onion
150 g broccoli
1-2 carrots
1-2 400 g tins coconut milk 
salt, black pepper

Peel and chop onion and carrot. Chop broccoli.

Fry Anamma bits and the chopped vegetables with oil, grated garlic and curry for a few minutes.

Add the coconut milk - after making this once I found that one tin wasn't enough liquid, so I suggest more than one - and let it boil for about 5 minutes.

Season with salt and pepper. Serve with rice.

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