1stick Earth Balance vegan butter sub(8 Tablespoons) or 1/2 cup coconut oil
2small onions, diced
3clovesgarlic, minced
2carrots diced
2small apples, diced
1orange bell pepper, diced
1" piece of ginger root, minced
2 1/4cupsvegetable broth(make certain this is gluten-free)
1cupnon-dairy milk(I use unsweetened almond milk, coconut milk is also nice)
2Tablespoonscurry powder(adjust according to taste and heat level)
Instructions
In a large deep skillet (I use this one), melt Earth Balance or coconut oil over medium heat.
Add diced onions and cook until almost transparent. Add garlic. Cook for 2 more minutes.
Add carrots, apples, orange bell pepper and minced garlic. Cook until carrots are fork tender.
Add vegetable broth, milk and curry powder. Continue cooking over medium heat until sauce has thickened to the consistency you prefer. This could be as long as 15 minutes. Stir frequently.
If you are using something like the vegetable meatballs shown in the photo, cook them per recipe or package instructions. Add to the sauce and simmer for 5 minutes. Serve with a sprinkle of fresh cilantro if you like.