Dry Vegan Curry Recipe: Three Weeks Without Meat

So it has been three weeks that we have been vegan (with the exception of eggs from our chickens) and 14 days since first mentioning it here.

familydoctor.org

We have had great success with it. There have been no cravings for any animal products. So far we haven't seen any health benefits other than no stomach pains after coffee; not that we suffered from that much but the lack of dairy milk would likely have improved things.

Like most things it takes time. I've not experienced any loss of energy or concentration and I'm still able to do my intermittent fasting which is now firmly part of my daily routine. I will obviously keep you informed of any changes.

Here today I thought I'd share with you one of our vegan recipes that we love. Thanks to @beulinator for the content and the cooking!

It's a curry.. Yum. First you start off with making the curry paste and to do so we will start with prepping some flavors

1. Blend together two tomatoes with an onion

2. Separately, make a paste of ginger and garlic cloves (make it to your desired flavour, equal parts if preferred or one stronger than the other, can make extra and store in fridge)

3. Heat some oil in a medium to large pan

4. Add a tbsp of crushed cumin seeds. When they have browned a little add the tomato and onion mixture.

5. Cook on medium heat for about 1 minute then add a tbsp of the ginger and garlic mixture

6. Stir well then add tbsp of coriander powder or dried leaves

7. Cook for another 2 minutes

8. Add tbsp turmeric, chilli and pepper (as desired)
   Now the magic ingredient is 1-2 tbsp of MDH kitchen king as seen in picture below
   
   You can buy this at any Indian shop.

9. Stir all together well and let it cook for a little while until you see the oil bubble out.. If need be you can add water, always little by little if the paste is getting stuck. Here is how the paste looks.. It may vary depending on quantity
   

10. Finally add what veggies you like.. We used 4-5 potato, 2 capsicum, 2 handfuls of greens and spinach.

11. Stir really well so that all vegetables are covered by the paste.

12. Sprinkle some water on top then put the lid on. Cook for 10 minutes or until you can smell it, then stir thoroughly again, if it gets stuck on the pan use more water.
    As this is a dry curry be careful of the amount of water you add.. Always add little by little.

13. If the potato's are needing more time put the lid on again and repeat step 11 and 12.

You can make a side of rice or some naan bread to go with.
It takes about 30-40 minutes all together and is well worth the wait and effort in making it your self.