Easy Vegan Indian Curry with "Mince" and Veggies

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

1 tsp vegetable oil

1 medium onion (finely chopped)

4 cloves garlic (crushed, then thinly sliced)

1 tbsp ginger garlic paste

½ tsp turmeric

2 tbsp ground coriander

½ to 1 tsp cayenne (use less if your garam masala already has red chili peppers added)

2 tsp paprika (or more, mainly for color)

2 heaping tbsp tomato paste

14 oz vegan sausage (Can use a 14-oz can of lentils instead. Drain the lentils)

1 large turnip (cut in a ½-inch dice)

2 medium potatoes (yellow or red. Cut in ½-inch dice)

2 medium carrots (cut in a ½-inch dice)

1 large bell pepper (any color, although green is preferred. Deseed and cut into ½-inch dice)

1 medium zucchini (cut in a ½-inch dice)

2 heaping tbsp kitchen king masala (or garam masala. You might need less garam masala, so add a tablespoon at first, then add more if needed after tasting)

1 tbsp kasoori methi (optional, use only if you use garam masala and not kitchen king)

2 to 3 cups vegetable stock (can use water)

Salt to taste

2 tbsp cilantro (finely chopped, for garnish)

Directions at holycowvegan.net

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