Yesterday was a grey and rainy day in NYC and there is nothing better on those days than comfort food. Since he’s British, my boyfriend loves a good “curry” so I figured I would whip up a simple vegan curry casserole. This meal is hearty enough for a hungry boyfriend and healthy enough for me — filling and fueling for my early-morning, extra-challenging Boot Camp workout.
This recipe is adapted from The Urban Vegan by Dynise Balcavage
Ingredients:
1/2 cup + 1 Tbsp cashew butter (I like the raw cassew butter by Artisina)
1/2 cup coconut milk (can use rice, almond or soy milk too)
2 Tbsps fresh basil, chopped very fine
2 Tbsps red curry paste
1 head broccoli, chopped
1-15 oz can whole tomoatoes, including juice
1-16 oz can chickpeas, drained and rinsed
1 large onion, chopped
8 oz mushrooms, thinkly sliced
1 yellow pepper, thinly sliced
1/4 tsp sea salt
a dash of cayenne
Preheat oven to 400
In a large bowl, whisk together the cahsew butter, coconut milk, basil, curry paste and cayenne. Whisk well so there are no clumps. (This sauce was so fabulous I could have eaten it by the spoonful!)
Toss all other ingredients in a large casserole dish, using a spatula to roughly break up the tomatoes, then pour the cashew sauce over. Stir well until all ingredients are well coated.
Cover with foil and bake for 40 minutes. Remove foil and bake another 15 to 20 minutes, or until sauce has thickened.
Served over brown rice, this was the perfect meal for me and easily adapted to my boyfriend’s eating preferences with the addition a simple chicken breast.
Leave a Reply