Veggie Curry

This came out so much better than I thought it would! One of my mom’s favorite recipes was Shrimp curry.  Of course, it was made with cream, butter, chicken broth, & shrimp.  I switched it up and this is what I came up with:

3 Tbsp Earth Balance Butter

1/4 C Minced Onion

1 1/2 C Sliced Mushrooms

1/8 tsp Ginger

2 tsp Curry Powder

1/2 Bell Pepper

3 Tbsp Flour

1 tsp Sugar

1/4 tsp Salt

1 C Vegetable Broth

1 C Almond Milk

1/2 tsp Lemon juice

Rice of your choice

Saute Onion and mushrooms in butter for 3 min.  Add ginger, bell pepper, & curry. Stir for 2 min on medium heat.  Gradually add in flour, salt, & sugar.  Cook for additional 3 minutes, stirring often.   Pour in vegetable broth and almond milk. Bring to boil and stir continuously for 2 minutes.  Remove from heat and stir in lemon juice.    Serve over rice of your choice.  I used brown rice 🙂