A quick curry recipe that is vegan, gluten-free and soy-free.
I recommend adding some green veggies like zucchini, spinach, or bell peppers for a nice color contrast, along with something more filling like potatoes (cook until softened before adding these) or cauliflower.
2 Tbsp red palm oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 inch piece fresh ginger, peeled and minced
1 Tbsp turmeric
1 Tbsp cumin
1 Tbsp chili powder
1/2 Tbsp garam masala
12 oz tomato sauce
1 yam, skin removed and cooked until soft
vegetable broth as desired
salt and pepper to taste
chopped veggies of your choosing
Saute the onion, garlic, and ginger in red palm oil on medium/low until the onion becomes translucent. Add the turmeric, cumin, chili powder, and garam masala and saute about two more minutes.
Add the veggies and saute as desired.
In a blender or food processor combine the yam and tomato sauce and process until smooth, adding vegetable broth until the desired consistancy is reached.
Transfer tomato mixture into the pan with the other ingredients, heat until bubbling, adding salt and pepper to taste.
