Real Recipes From Real Home Cooks ®

vegetable coconut curry

Recipe by
barbara lentz
beulah, MI

You can serve this with or without the quinoa or substitute rice. This is vegan and gluten free. Fast and delicious

yield 4 to 6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For vegetable coconut curry

  • 1 Tbsp
    coconut oil
  • 1 sm
    onion diced
  • 6 clove
    garlic minced
  • 1 Tbsp
    grated ginger
  • 1/2 c
    each bean sprouts, red bell pepper, carrots, and snow peas chopped
  • 1 Tbsp
    curry powder
  • 1 Tbsp
    green or red curry paste
  • 2 can
    coconut milk
  • 1 c
    veggie stock
  • salt and pepper
  • juice of 1/2 lemon
  • cilantro leaves for garnish
  • 1 can
    coconut milk
  • 1 c
  • 1 Tbsp
    agave nectar

How To Make vegetable coconut curry

  • 1
    If serving with coconut quinoa begin by washing the quinoa thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add the coconut milk and 1/2 cup water bring to a boil. reduce heat to simmer cover and cook for 15 minutes or until quinoa is light and fluffy. Stir in agave nectar and season with salt and pepper.
  • 2
    In the meantime heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil. Add the veggies with the garlic, ginger and red or green curry paste. Stir in the curry powder. Cook about 5 minutes.
  • 3
    Add the coconut milk and veggie stock. Bring to a simmer and cook 10 minutes. Stir in lemon juice. Taste and season with salt and pepper. Stir in cilantro leaves. Serve over quinoa if using.