Vegan Week: 30-Minute Coconut Curry

Vegan Week: 30-Minute Coconut Curry

By | 2018-02-28T11:17:57-07:00 February 20th, 2018|Categories: Blog|Tags: , , , , |0 Comments

This 30-minute Coconut Curry from Minimalist Baker  is served with a coconut quinoa (making it Gluten Free as well). As an alternative, we suggest you try 1 TBSP of Pataks Mild Red Curry instead of curry powder, and add 1/2 of a chopped mango for a touch of sweet tang!

Ingredients

Curry
1 Tbsp (15 ml) coconut or olive oil
1 small onion, diced (150 g)
4 cloves garlic, minced (2 Tbsp or 12 g)
1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
1/2 cup (45 g) broccoli florets (or green bell pepper), diced
1/2 cup (64 g) diced carrots
1/4 cup (45 g) diced tomato
1/3 cup (28 g) snow peas (loosely cut)
1 Tbsp (8 g) curry powder
optional: Pinch cayenne or 1 dried red chili, diced (for heat)
2 14-ounce (396 g) cans light coconut milk (sub full-fat for richer texture)
1 cup (240 ml) veggie stock (DIY or store-bought)
Sea salt and black pepper to taste
Coconut Quinoa
1 14-ounce (396 g) can light coconut milk
1 cup (170 g) white quinoa, rinsed in a fine mesh strainer*
optional: 1 Tbsp (15 ml) agave nectar
Toppings (optional)
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

Instructions

  • 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 1 can light coconut milk and 1/2 cup water. 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.
  • In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp 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.
  • 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.
    Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  • Taste and adjust seasonings as needed. I added another pinch or two of salt.
  • Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

Notes
*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice.
*Curry slightly adapted from Tyler Florence
*Coconut quinoa adapted from Cookie and Kate