30-MINUTE COCONUT CURRY #coconut #vegetarian #30minute #vegan #soup

30-MINUTE COCONUT CURRY #coconut #vegetarian #30minute #vegan #soup

I can't state I've at any point been to India (however Wes Anderson makes them color to go). Nor would i be able to try and state I've eaten at that numerous bona fide Indian cafés. Be that as it may, I have attempted a curry or two in my day and I realize what I like in one. This formula is a blend of all that I adore about curry all folded into one skillet.

Since I needed to keep this veggie lover/vegetarian well disposed, I served it over coconut quinoa for included protein and fiber. I need to state it was a beautiful decision. It truly weds the dish together well (however totally discretionary).

The remainder of your preferred formula is essentially veggies and an extraordinary blend of flavors.

I went with broccoli, carrot, onion, snow peas and tomato, yet you could go with simply ringer peppers and onion, potatoes, cauliflower, and so forth – whatever you wish!

Concerning the flavors I kept it basic with curry powder and a spot of cayenne. Be that as it may, you could likewise simply include a dried red bean stew for a comparative impact. Additional turmeric, cinnamon or cumin would likewise be stunning.

30-MINUTE COCONUT CURRY #coconut #vegetarian #30minute #vegan #soup

Also try our recipe : CREAMY SPINACH AND MUSHROOM LASAGNA #lasagna #vegan #vegetarian #dinner #mushroom

Ingredients :

  • 1 Tbsp coconut or olive oil
  • 1 small onion (diced)
  • 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
  • 1 Tbsp fresh grated ginger*
  • 1/2 cup broccoli florets (diced // or sub green bell pepper)
  • 1/2 cup diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup snow peas (loosely cut)
  • 1 Tbsp curry powder
  • 1 pinch cayenne* (optional // for heat)
  • 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
  • 1 cup veggie broth (DIY or store-bought)
  • Sea salt and black pepper (to taste)

Instructions :

  1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  2. In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  3. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

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