Vegetable Coconut Curry

1
barbara lentz

By
@blentz8

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 to 6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1 Tbsp
    coconut oil
  • 1 small
    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(s)
    coconut milk
  • 1 c
    veggie stock
  • ·
    salt and pepper
  • ·
    juice of 1/2 lemon
  • ·
    cilantro leaves for garnish
  • COCONUT QUINOA

  • 1 can(s)
    coconut milk
  • 1 c
    quinoa
  • 1 Tbsp
    agave nectar

How to Make Vegetable Coconut Curry

Step-by-Step

  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.

Printable Recipe Card

About Vegetable Coconut Curry

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Gluten-Free, Vegan




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