Ultimate Spicy Vegan Curry

• Vegan
• Gluten free

• Produce

  • 2 Carrots
  • 1/3 cup Coriander
  • 3 cloves Garlic
  • 1 1/2 tbsp Ginger
  • 1 10 oz. package Mushrooms
  • 2 Onions, medium
  • 3 Roma tomatoes
  • 1 Sweet potato

• Refrigerated

  • 10 oz Tofu

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Garam masala
  • 1 tsp Salt
  • 1 Spice blend

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 3 tsp Cumin

• Frozen

  • 1 1/2 tsp Curry

• Liquids

  • 3 cups Water

Found on ethnicspoon.com

Description

Ingredients

• 2 Tbsp. vegetable oil
• 2 medium onions finely chopped
• 3 cloves garlic minced
• 3 Roma tomatoes diced
• 2 carrots sliced
• 1 sweet potato peeled and cubed
• 1 10 oz. package mushrooms (cremini) quartered
• 3 cups water
• 10 oz. tofu cubed
• ⅓ cup chopped cilantro
• Spice blend
• 1 tsp. coriander
• ½ tsp. cinnamon
• 1½ Tbsp. minced ginger
• 3 tsp. cumin
• ¼ tsp. cayenne
• 1½ tsp. garam masala
• 1½ tsp. curry
• 1 tsp. salt

Directions

• Boil the sweet potato until tender and set aside.
• In a small bowl place all the spice blend ingredients and mix thoroughly. Set aside.
• In a skillet gently toss the cubed tofu in a little vegetable oil to brown on all sides. Set aside.
• In a large skillet heat vegetable oil. Add in the onions and garlic and saute until translucent. Add in the tomatoes, carrots, sweet potato, mushrooms and water. Add in the spice blend and stir. Cook covered on low for about 20-25 minutes. Add in the cooked tofu and cilantro. Cook for additional 10 minutes on medium.
• Serve with jasmine rice.