Dillon's CURRY IN A HURRY! Vegan SOS Free
Are you in a hurry but you just gotta have that curry? Then we have the recipe for you! Here at Well Your World we are all about quick easy meals that promote health, and this whole food plant-based, salt, oil, and sugar free curry will not disappoint!
The sauce in this recipe is a great base for any type of curry you prefer! So there’s no need to go to the store, you can use whichever veggies or starches you already have on hand!
For this recipe, all we are going to do is blend all of the sauce ingredients together until smooth and heat on the stove. Once the sauce has been warming on the stove for a few minutes, add the rest of the ingredients for the curry and stir it all together. Allow the cabbage to wilt and remove from the heat when the curry reaches your desired tenderness.
Serve your curry on a bed of rice, greens, quinoa, or noodles…the options are endless! That is all for this easy curry that can be made in a hurry! We hope you love this recipe as much as we do! This is definitely a classic Well Your World recipe!
Curry in a Hurry
The fastest curry you will ever make!
- 4 tomatoes, halved
- 1-2” nub fresh ginger
- 4-5 garlic cloves
- 1 onion, quartered
- 2 jalapeños, cored
- 1 tablespoon curry powder
- 2 teaspoons coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon chili powder (optional)
- ½ teaspoon ground turmeric
- ½ teaspoon mango powder or WYW Date Powder or 1 deglet date
- 1 cabbage head, cored and sliced or shredded
- 1 15 oz can chickpeas, drained and rinsed
- 1 small bag frozen peas
- 1 bunch fresh cilantro, chopped
Add the sauce ingredients to the blender and blend until smooth.
Add the sauce to a saucepan and simmer for a few minutes to really bring out all of the flavors. Then add the cabbage a couple handfuls at a time and stir to wilt. Then add the chickpeas and peas, and give it another stir.
Then I like to cover the pot to steam the cabbage for just a few minutes to soften it just right. Once everything is cooked to your liking, remove from heat, stir in the cilantro and serve.
I also love this poured over a bowl of brown rice or quinoa! Another common modification here is swapping chopped cooked russet or gold potatoes for the chickpeas.