Curry, Curry, Curry

• 2 12 lbs potatoes, peeled and boiled
• 2 tablespoons vegan sour cream, I use Tofutti brand
• 1 -2 tablespoon margarine, I use Earth Balance
• 2 -3 teaspoons curry powder
• salt, to taste
• 2 teaspoons canola oil
• 1 medium onion, chopped
• 2 (14 1/2 ounce) cans chickpeas, rinsed and drained
• 1 (6 ounce) can bamboo shoots
• 1 (14 1/2 ounce) can light coconut milk
• 2 tablespoons red curry paste, vegan
• 1 -2 tablespoon Braggs liquid aminos
• 1 -2 tablespoon brown sugar
• 34 cup frozen green pea
• 12 cup parsley or 12 cup cilantro, chopped, for garnish

1. Mash the potatoes, sour cream, margarine, curry powder and salt to taste.
2. Set aside.
3. In a skillet, saute the chopped onions in the canola oil over meidum heat until tender.
4. Add red curry paste and mix well to break up the paste, and cook on the heat about 3 minutes or until fragrant.
5. Add chicpeas and bamboo shoots, mix again.
6. Slowly add coconut milk and simmer over medium low for 5- 10 minutes.
7. Add brown sugar to taste.
8. Toss in the peas and simmer another 5 minutes, or until they turn bright green.
9. Topp with parsley or cilantro, and serve over smashed potatoes.

potatoes, sour cream, margarine, curry powder, salt, canola oil, onion, chickpeas, bamboo shoots, light coconut milk, red curry, braggs, brown sugar, frozen green pea, parsley

Taken from www.food.com/recipe/curry-curry-curry-332996 (may not work)