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Chris’s Vegan Curry Recipe

Last updated on September 27, 2019

Warning: work in progress. This recipe continues to be tweaked.

1 13.5 FL OZ (399mL) Can lite coconut milk
2 15.5 OZ (439g) Can Garbanzo beans
1 8 OZ (226g) Tomato sauce
4 cups cubed russet potato
3 Tablespoons Turmeric
2 Tablespoon ground chilli
1 Tablespoon onion powder
2 Teaspoons Paprika
3 Teaspoons powdered ginger
1 Teaspoon sea salt
1/2 Teaspoon ground black pepper
1/2 Teaspoon garlic powder
2 Pinches coriander
2 Pinches cumin
1 Pinches ground cinnamon

Add coconut milk and tomato sauce to large pot. Stir in vegetables and spices. Cook for 50 minutes on medium heat, stirring occasionally. Serve with rice.

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