• Kim Campbell

Japanese Curried Vegetables

Updated: Jul 10, 2018

This recipe was created by PlantPure employee Jason Boyer. Jason has been with PlantPure since long before the film PlantPure Nation was created, helping build and tweak recipes from the start. He is fabulous with Asian flavors and vegetables, and this one is truly special, especially served over brown rice or another grain. You can also find this dish in our frozen line. Thank you, Jason!

Prep Time: 20 minutes Cook Time: 15 minutes

Yields: 4 servings


Ingredients:


Curry Sauce:

2 ½ cups unsweetened plant-based milk

½ cup canned lite coconut milk

2 tablespoons tomato paste

1 tablespoon pure maple syrup

¼ cup whole wheat flour (or 2 ½ tablespoons cornstarch)

1 tablespoon curry powder

½ teaspoon sea salt


Vegetables:

1 medium potato, peeled and diced

1 cup frozen corn

1 cup frozen peas

3 carrots, peeled and julienned

1 onion, thinly sliced

1/2 red bell pepper, sliced

2 celery stalks, thinly sliced

2 baby bok choy, thinly sliced


Directions:

1. In a medium bowl, whisk together the sauce ingredients and set aside.

2. In a large saucepan over medium-high heat, sauté the vegetables in a small amount of water until tender, about 8 minutes.

3. Add the curry sauce, reduce the heat to medium, and continue cooking until bubbly and thickened, about 5 minutes. Serve warm.


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© 2018 by Kim Campbell