At least once a week, you’ll find a take out bag full of thai containers on our kitchen counter.  My standard order.: vegetarian curry.  I’m a huge lover of curry powder’s vibrant flavor and I sprinkle it on just about everything.  However, I’ve been trying for years to create a homemade version of my beloved vegetarian curry but to no avail.  Until this week.  This week, all the years of trial and error paid off with success; an almond milk vegetable curry that is dare I say better than my tried-and-true takeout.

You’ve been warned that this dish is hot.  The heat from the spicy curry powder and serrano peppers pack a one-two punch, but everything is quickly cooled down by the sweetness of the basil and crispness of the cauliflower. Rounding out the curry’s bold flavors are hearty potatoes and cashews.  Nuts are a favorite way I like to add crunch to many a recipe.

And please don’t let the long list of ingredients scare you, I promise cooking homemade curry is actually easier than you think.  While I did stay true to the typical spices found in curry (coriander, cumin and red curry),  I also added a teaspoon of cinnamon to give it a bit more warmth.  And rather than using buttermilk, I took the vegan route by subbing in Almond Milk.  Check out the full recipe below and enjoy!  Truly, MKR

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