Summer is (unofficially) over and it is getting cool enough again to use the oven. After a trip filled with all sorts of meat, I was excited to enjoy a warm vegan delight...but don't let the word "vegan" scare you. I constructed this dish based on what looked good at the local veggie stand and to not be too hot because it is not that cold out yet. It is a mild curry taste that is savory and filling. Here was the method to my madness...
Turn on the oven to 300 degrees and in a large pot with a cover (you can see the pot I used below) that can be put go in the oven, mix:
- 1 can of light coconut milk (or regular)
- 1 cup of vegetable stock (low salt preferred, you could also do chicken stock)
- 1 tsp of sea salt
- 2 keffir lime leaves (optional)
- 2 tbs of a good curry powder
- 1/2 tbs of garram masala powder
- 1/2 tbs of paprika
- 1/2 tbs of black pepper
- 1 tbs of rice vinegar
- 1/2 tbs of sage powder (or fresh sage)
- 2 tsp of cinnamon
