AuthorSuneeta WilliamsYields4 ServingsCategoryFusionListen, I created this recipe for the vegan BLACK FOODIE Battle using my Smackin ribs and it's so good. You have to make this tonight!
Ingredients
Directions
Preheat oven to 425.
Wash potatoes and place on a cookie sheet.
Mind your business for 45-50 mins turning halfway.
While potatoes bake, grab a small soup pot and saute onions, peppers, chilis, garlic, and ginger in oil until soft.
Then add in curry cubes and dissolve.
Lastly, add a can of coconut milk and stir.
Simmer until the sauce is cohesive.
While sauce is cooking, rinse and chop baby bak choy.
In a small frying pan, add garlic, Thai basil, mustard, and baby bak choy to the pan
Saute for about 5 mins then turn off the heat.
Cut ribs into cubes and add to the curry sauce. Let simmer for about 10 mins or until ribs absorb curry flavour.
At this time potatoes should have 10-15 more minutes to cook.
When the potatoes are done, plate up and enjoy.
Ingredients
Directions
Preheat oven to 425.
Wash potatoes and place on a cookie sheet.
Mind your business for 45-50 mins turning halfway.
While potatoes bake, grab a small soup pot and saute onions, peppers, chilis, garlic, and ginger in oil until soft.
Then add in curry cubes and dissolve.
Lastly, add a can of coconut milk and stir.
Simmer until the sauce is cohesive.
While sauce is cooking, rinse and chop baby bak choy.
In a small frying pan, add garlic, Thai basil, mustard, and baby bak choy to the pan
Saute for about 5 mins then turn off the heat.
Cut ribs into cubes and add to the curry sauce. Let simmer for about 10 mins or until ribs absorb curry flavour.
At this time potatoes should have 10-15 more minutes to cook.
When the potatoes are done, plate up and enjoy.
