SPICY VEGAN COCONUT CURRY | SONJDRADELUXE

HELLO happy Thursday! I hope you enjoy this super flavourful, blackened veg vegan coconut curry! Sorry I’m posting so late, this one took a while to edit, and I am committed to sticking to my Thursday and Sunday posts! I am so appreciative of your feedback and love and I am overwhelmed at how encouraging you all are. What do you want to see next! I am also taking suggestions for other dietary rules! LOVE U AND THANK YOU AND ENJOY!!
Ingredients and Tips!
Onion
Red, yellow, orange pepper
Zuchini
Scallions or Green onion
Cauliflower (I recommend adding after onion)
Cool Runnings Jamaican Curry powder (use a curry powder that u can understand the ingredients, flour or anything thickening will dilute the curry powder so y may need more, sugar will caramelize, or burn, salt will effect how much salt u will add in it. If you use Indian curry powder it will have more chilli and less tumeric, if so it is a different colour and flavour than Jamaican curry powder which has more tumeric and less pepper because fresh scotch bonnet is usually added) no curry powder is better or worse, including ingredients- just make sure u know what u are using and what’s in it, so you can cook it accordingly
Water - to make a paste with curry
Garlic
Ginger
Scotch bonnet pepper
Coconut oil
Whole All spice/whole Pimento berries
Kosher salt (use a little to help pull moisture out of veggies and help with browning)
Fresh thyme
Coconut cream
Pineapple
Ground all spice
Splash maple syrup (u can use brown sugar too)
Soy sauce
Somen Noodles (Japan) Somyeon (Korean) Sumian (Chinese) - side note, these noodles are a bit salty so I would almost skip adding salt to the boiling water if you’ve got the perfect amount of salt in your curry! These noodles are amazing at absorbing flavour and liquid!
Pots I Used
Large Copper Pot with lid
https://shop-links.co/1726184058427344584
Copper Ceramic frying pan
https://shop-links.co/1726184111207702097
Dishes
https://shop-links.co/1726186342200861490
I toasted everything separately because when the curry paste coast the bottom of the pan, it can burn before your veggies have a chance to brown, and when you with too many veggies in your pot they don’t have as much of a chance to get that colour without releasing too much moisture amdsteaming themselves. I wanted to only brown/blacken the veggies so that they can actually cook in the curry and absorb all that flavour…
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