Curry, Curry, Curry

Name: Curry, Curry, Curry
Ingredients: 2 12 lbs potatoes, peeled and boiled; 2 tablespoons vegan sour cream, I use Tofutti brand; 1 -2 tablespoon margarine, I use Earth Balance; 2 -3 teaspoons curry powder; salt, to taste; 2 teaspoons canola oil; 1 medium onion, chopped; 2 (14 1/2 ounce) cans chickpeas, rinsed and drained; 1 (6 ounce) can bamboo shoots; 1 (14 1/2 ounce) can light coconut milk; 2 tablespoons red curry paste, vegan; 1 -2 tablespoon Braggs liquid aminos; 1 -2 tablespoon brown sugar; 34 cup frozen green pea; 12 cup parsley or 12 cup cilantro, chopped, for garnish

15 ingredients

9 steps

Ingredients

2 12 lbs potatoes, peeled and boiled
2 tablespoons vegan sour cream, I use Tofutti brand
1 -2 tablespoon margarine, I use Earth Balance
2 -3 teaspoons curry powder
salt, to taste
2 teaspoons canola oil
1 medium onion, chopped
2 (14 1/2 ounce) cans chickpeas, rinsed and drained
1 (6 ounce) can bamboo shoots
1 (14 1/2 ounce) can light coconut milk
2 tablespoons red curry paste, vegan
1 -2 tablespoon Braggs liquid aminos
1 -2 tablespoon brown sugar
34 cup frozen green pea
12 cup parsley or 12 cup cilantro, chopped, for garnish

Directions

1

Mash the potatoes, sour cream, margarine, curry powder and salt to taste.
2

Set aside.
3

In a skillet, saute the chopped onions in the canola oil over meidum heat until tender.
4

Add red curry paste and mix well to break up the paste, and cook on the heat about 3 minutes or until fragrant.
5

Add chicpeas and bamboo shoots, mix again.
6

Slowly add coconut milk and simmer over medium low for 5- 10 minutes.
7

Add brown sugar to taste.
8

Toss in the peas and simmer another 5 minutes, or until they turn bright green.
9

Topp with parsley or cilantro, and serve over smashed potatoes.