I wanted a coconut milk free curry. So I went with a tomato base and rounded it out with a little vegan mayo. Slightly creamy, but mostly lighter.
Some pickled granny smith apple to finish.
1 pint sliced white mushrooms
3-4 vine tomatoes, roasted, peeled, crushed
1/2 medium yellow onion, sliced
3 cloves garlic, thinly sliced
1/2 can or 3 tbls Thai red curry paste
1 can red beans, plus brine
Liquid from 1 can black beams *
2 poblano peppers, diced
1 serrano pepper, sliced
1 jalapeno pepper, sliced
3 dry shishito peppers
2 chile de arbol
2 tsps vegan mayo
1 tsp dry basil
3 tbls olive oil
2 tps salt
1 tsp black pepper
Brush tomatoes in olive oil and roast at 450 F for 15 minutes. Set aside to cool.
Saute mushrooms and onions in olive oil, salt and pepper until nicely darkened.
Peel tomatoes. They should be easy to peel by hand. Crush into mushroom/onion mix using hands. They're not pretty, but I like to put the peels and cores into the pot for extra flavor.
Simmer until tomatoes give up most of their juice. Add black bean liquid, red beans/liquid, dry chiles and curry paste. Simmer 10 minutes.
Add garlic, serrano, jalapeno, poblano. Continue to simmer until reduced by 1/3. Stir in basil and mayo. Take off heat. Allow to cool for 5 minutes.
* Save the can liquid from your beans when you don't use it. It's a great flavoring agent. It also has a lot of starch for thickening sauces.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here