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Vegetarian curry
Ingredients
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce to taste
- 1 onion, chopped
- 1 tablespoon of fresh ginger
- 1 garlic clove, chopped
- 2 green chili peppers, chopped
- 2 tablespoon Thai curry paste (red or green)
- 2 tablespoons of coriander paste
- 1 cup cooked chickpeas
- 1 cup dried textured soy protein (reconstitute in veggie broth or water)
- 1 cup of diced tomatoes
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 carrot cut into matchsticks
- 1/4 cup black & white sesame seeds
Instructions
- Saute onions, garlic and ginger in vegetable oil until onions are translucent.
- Add in the chili peppers and let those fry a little. Throw in the curry paste and stir until fragrant.
- Add tomatoes, carrot, zucchini and eggplant. Simmer 10 min.
- Add textured soy protein, chickpeas and coriander paste, mix well. Simmer 5 min.
- Serve sprinkle with white and black sesame seeds.
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