One of my favorite dishes before I turned vegan is chicken curry. I decided to make a vegan version of this dish and it turned out to be very good. Not something you’d call a “watered-down version of the real thing”.
INGREDIENTS
1/2 red bell pepper
1 carrot
2-3 potatoes
garlic
onion
tofu (I used organic tofu but the white one is okay too)
salt and pepper to taste
olive oil/sesame oil
Coconut milk
curry powder
PROCEDURE
Saute the garlic with olive oil over a very low fire. Add the onion when the garlic is already a little brown. Add the coconut milk mixed with a little water, stir continuously so the coconut milk won’t look curdled. Put the carrots, potatoes, and red bellpepper in. Put the curry powder (it’s really up to your taste, how strong you want the curry flavor to be), stir continuously. Season with salt and pepper until the taste is just right for you. Put in the tofu cubes. Cook until the potatoes are done.
That’s it! It’s very easy to cook and quick to prepare. You’ll notice the rice we used is still the white rice. Brown rice is actually better but we haven’t gone to the grocery to buy our supply for the week yet. Anyway, my husband and I thoroughly enjoyed this dish for lunch today. Try it, it’s delicious. 
