Vegan Curry Recipe

A recipe so divine, so creamy, so utterly plant-based, it'll make you wonder how you ever settled for that bland, mass-produced, factory-curry in a box.

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Ingredients:

1 cup of coconut milk, 1 cup of vegan yogurt, 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of black pepper, 1/4 teaspoon of salt, 2 tablespoons of vegan oil, 1 small onion, 1 small carrot, 1 small zucchini, 1 small red bell pepper, 2 cloves of garlic, 1 small red chili, 1 cup of frozen peas and carrots, 1/4 cup of chopped cilantro, 2 tablespoons of lemon juice.

Instructions:

1. Melt the vegan oil in a large skillet over medium heat.
2. Chop the onion, carrot, zucchini, and red bell pepper into bite-sized pieces and add to the skillet.
3. Chop the garlic and add to the skillet. Cook until the vegetables are soft.
4. Chop the curry powder, turmeric, cumin, cayenne pepper, black pepper, and salt. Add to the skillet and stir for 1-2 minutes.
5. Add the vegan yogurt, coconut milk, and frozen peas and carrots to the skillet.
6. Simmer for 15-20 minutes or until the sauce thickens.
7. Stir in the chopped cilantro and lemon juice.
8. Serve over rice or noodles.
9. Enjoy your vegan curry!

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