Kary Osmond: Another curry recipe you must try
1 tablespoon soy sauce
2 teaspoons brown sugar
5 brown mushrooms, quartered
1/2 carrot, peeled and sliced 1/4-thick
1 cup broccoli florets
1 cup cooked chickpeas
10 basil leaves
1/4 cup roasted peanuts
1 lime, juiced
1. Heat a large frying pan over medium heat. Add oil and curry paste. Cook until soft and starting to stick to the bottom of the pan, about 3 minutes.
2. Add ginger and red bell peppers. Cook and stir for 3 minutes.
3. Slowly stir in coconut milk, lifting all the flavor from the bottom of the pan. Stir in soy sauce and brown sugar. Bring to a boil.
4. Add in mushrooms, carrots, broccoli and chickpeas. Simmer uncovered for 7 to 8 minutes. Check the doneness of carrots. If tender crisp, remove from heat.
5. When ready to serve, garnish with basil, peanuts and lime juice.
Tasty tips
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.
