This recipe for vegetable coconut curry is a quick and easy way to get your daily dose of veggies. This dish is full of flavor and can be made in under 30 minutes. Simply sauté your favorite veggies in a pan with spices, then add a can of coconut milk. Let the mixture simmer until cooked then serve over steamed rice. You can also add some protein to this dish by adding chicken, shrimp, or tofu.
Can I make this curry using meat if I want to?
Yes, you can make this curry using meat if you want to. Just substitute the vegeables for an equal amount of cooked chicken, beef, or pork. This curry is also delicious with shrimp!
Do you use full fat coconut milk for this curry?
Yes you can if you want to use full fat coconut milk for this curry. It gives the dish a rich and creamy texture that you just can't get with any other type of milk. Plus, it's healthy and packed with nutrients!
What other vegetables can I use?
Some excellent vegetables to use in a coconut curry include sweet potato, cauliflower, broccoli, bell peppers, and mushrooms. You could also add in some greens like spinach or kale. If you want a bit of a crunch, you could add in some chopped peanuts or cashews too.
Ingredients:
1 tablespoon olive oil or coconut oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 can coconut milk
1 small cup frozen peas
1 can black beans, drained
2 sweet potatoes, diced
1 small cauliflower, chopped
2 tablespoons chopped fresh cilantro/coriander
spring onion and extra chilli/lime to garnish
Instructions:
Heat the oil in a large saucepan over medium heat. Add the onion first then add in the ginger and garlic. Saute for a few minutes, then add the spices. Mix well.
Stir in the sweet potato and cauliflower. Then pour in the coconut milk. Bring to a simmer and cook for until vegetables are tender.
Add in the drained black beans and peas for the last five minutes of cooking. Garnish with coriander, spring onion and even spinach towards the end which will wilt with residual steam from the curry.
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