One of my favorite ways to discover new recipes is to look inside the fridge and cupboards and play a little eeny meeny miny moe. Tonight I made a delicious kitchen sink curry using stuff we already had lying around – including a handful of brown button mushrooms, spinach, roasted & shredded sweet potatoes (they served as a beautiful and tasty garnish), Field Roast Veggie sausage, garbanzo beans, coconut milk, curry powder, Pepper Plant All Purpose Seasoning, cayenne pepper, soy sauce, brown rice and a little lime juice.
To make your own kitchen sink curry, here’s a snapshot of what I did:
- Saute the mushrooms in soy sauce on medium low heat. When they become a little soft, add the spinach & veggie sausage, saute for another 1-2 minutes
- Meanwhile, in a pot simmer coconut milk (full fat is best!), with a little water or veggie stock and add about 1 tbsp of curry powder, 1 tbsp of seasoning (if desired), and cayenne pepper to taste. Add splash of lime juice. Keep tasting. Keep spicing until its just right.
- Add the garbanzo beans to the coconut milk and simmer for another couple of minutes. Then add the veggie + veggie sausage mix.
- Top with sweet potato shreds or mix them right in!
- Enjoy with rice
Boom. Kitchen sink dinner in under 30 minutes.
Stay Sweaty friends!
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