From the kitchen
Light Almond Milk Vegetable Curry
A refreshing, less heavy alternative to coconut milk curries, letting the vegetables and spice lead.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 tbsp Neutral Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Grated Ginger
- 2 tbsp Curry Powder
- 1 cup Chopped Vegetables (carrots, peas, potato)
- 1 cup Vegetable Broth
- 1 1/2 cups Unsweetened Almond Milk
- 1 tbsp Cornstarch, mixed with 2 tbsp water
Method
- Heat the oil in a pot over medium heat and sauté the onion until soft, about 5 minutes. Add garlic and ginger, cook 1 minute.
- Stir in the curry powder and toast 30 seconds until fragrant.
- Add the vegetables and vegetable broth, cover, and simmer 12 to 15 minutes until tender.
- Reduce heat to low and stir in the almond milk and cornstarch slurry.
- Simmer gently 3 to 4 minutes until slightly thickened, without letting it boil hard.
Kitchen note
The cornstarch slurry is essential here, not optional — without it, this curry stays thin and watery, since almond milk has nowhere near the body of coconut milk to carry the sauce on its own.
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