Quick And Easy Vegan Slow Cooking
“These are all made with my own unique twist, influenced by meals eaten in pre-vegan days.These dishes are best served with long-grain rice, be it brown, white, jasmine, basmati, or even my Coconut Rice (page 216)—or in a pinch, other grains. Indian-influenced curries are also wonderful served with an Indian-style bread on the side: naan, chapatti, paratha, roti, or papadum. I have even had curries in the UK served with chips (fat French fries)! If you’re having an English curry house–style curry, such as Cauliflower and Cashew Korma (page 116), try it with French fries at least once. It is much tastier than you may think. Specific serving suggestions are given on individual recipes where warranted.If you have leftovers, try them warmed up with Baked Garlic Potatoes (page 214), or cold as a filling in a wrap (with or without salad vegetables). You could also blend the dish until smooth, add a little liquid, and reheat as a “soup”
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