30-MINUTE COCONUT CURRY #curry #coconut #vegetarian #dinner #easy

30-MINUTE COCONUT CURRY #curry #coconut #vegetarian #dinner #easy

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

The remainder of your preferred formula is essentially veggies and a unique blend of flavors.

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

Concerning the flavors I kept it straightforward with curry powder and a spot of cayenne. Yet, you could likewise simply include a dried red bean stew for a comparative impact. Additional turmeric, cinnamon or cumin would likewise be beautiful.

The final product? An overly basic, veggie-pressed (vegetarian and GF-accommodating) curry that will satisfy a group. Indeed, even those going back and forth about curries should give this formula as it's overwhelming a shot the coconut milk and light on the flavors. I believe you're going to cherish it.

30-MINUTE COCONUT CURRY #curry #coconut #vegetarian #dinner #easy

Also try our recipe : Easy Vegetarian Tostadas #vegetarian #easy #breakfast #salad #beef

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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