WEST INDIAN VEGAN CURRY

West Indian Vegan Curry

 

Ingredients:
Rue made from 2 T. Olive Oil and 3 T. Flower
2 carrots
1 potato
1T olive oil
2 cloves garlic minced
1 onion chunked
1 thin slice scotch bonnet pepper or ¼ tsp flaked red pepper
1 inch piece shredded ginger
1 heaping T Chief Curry Powder
¼ tsp thyme
1 can vegetable broth
1 can garbanzo beans with liquid
1 can peas no liquid

Directions:
Make a rue by blending 3 tablespoons of flower with 2 tablespoons of olive oil. Set aside until needed.

 2. pre-cook the carrots and potatoes. This can be done by blanching them in the coffeepot and holding for 1 hour or cooking them in the crockpot on high for about 20 minutes. You want them cooked but firm. Set aside the firm cooked carrots and potatoes until needed.

 3. Put the oil into the pot or crockpot if bottom heated and saute the garlic, onion, hot pepper, ginger and wine in the pot.

1. Add the curry powder, thyme, vegetable broth, garbanzo beans and liquid to the pot and bring to temperature about 2 hours.
2. Whisk in the rue until blended.
3. Add the potatoes and carrots and drained peas to the pot and blend
4. Cook for about 2 more hours.