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Coconut Curry Dog

Traditional rice is always nice, but our hot dog topping twist is sure to tantalize your tastebuds! Stuffed with tender veggies, this quick coconut curry pairs perfectly with vegan mango chutney mayo and crunchy cabbage to transform humble hot dogs and a bag of soft Little Northern Bakehouse Gluten-free Millet & Chia buns into an unforgettable plant-based meal!

Serves 4

    Ingredients

    • 1 large yellow potato, peeled and cubed
    • 1 cup cauliflower florets, cut small
    • 1/4 yellow onion, finely chopped
    • 1/2 Tbsp oil
    • 1/3 cup frozen green peas
    • 1/2 – 1 Tbsp Indian curry paste (or curry powder)
    • 1/4 tsp ground turmeric
    • 1 cup canned coconut milk
    • 2 Tbsp vegan mayonnaise
    • 1 Tbsp mango chutney · 4 Little Northern Bakehouse Gluten-Free Millet & Chia Hot Dog Buns
    • 4 vegan gluten-free hot dogs or sausages
    • 2 Tbsp cilantro, chopped (optional)
    • 1 cup purple cabbage, shredded

    Instructions

    1
    Boil the potato with salt in a medium saucepan and cook until almost tender. Add the cauliflower and cook until both vegetables are fork-tender. Drain and set aside.
    2
    On medium heat, add oil to the saucepan and cook the onion with a pinch of salt until softened. Lower the heat and continue cooking until it begins to brown.
    3

    Add curry paste, ground turmeric, and coconut milk and cook together until well mixed.

    4

    Add potatoes, cauliflower, and peas and cook until the peas warm through.

    5

    In a small bowl, mix together the vegan mayonnaise and chutney and set aside.

    6

    Warm Millet & Chia Hot Dog Buns and your plant-based gluten-free hot dog or sausage using your favourite method. Layer the sausage in the bun with your prepared curry, shredded cabbage, and chopped cilantro and drizzle with the chutney mayonnaise

    7

    Share and enjoy!

    This recipe is brought to you by:

    Little Northern Bakehouse

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