VEGAN COCONUT CURRY I whole food plant based recipes | gluten free meals | hello green

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are often less expensive and provide protein.

curry paste

🥗Healthier: homemade curry powder

💰Cheaper: curry powder

Homemade curry powder can be made from common spices.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often cheaper and just as nutritious.

Chop the onion and tomato into small cubes and set aside separately.

Roughly chop the bell pepper and add green peas to a large bowl, followed by snow peas.

Chop cauliflower, carrots, and potatoes into smaller pieces and set aside.

Heat avocado oil in a large pan and add chopped onions, cooking for about 4 minutes until softer.

Add chopped tomato to the onions and cook for another 4 minutes.

Prepare the curry spices: mix 1 tablespoon of coriander, 1/2 tablespoon of cardamom, 1/2 tablespoon of chili powder, 1/2 tablespoon of cumin, 1/2 tablespoon of fenugreek, 1 tablespoon of turmeric, and 1 tablespoon of sea salt.

Add the spices to the onion and tomato mixture, cooking for less than a minute.

Pour in 2 cups of water and mix well.

Add 2 cups of coconut milk and bring to a boil.

Taste the sauce and add 3/4 tablespoon of additional salt if desired.

Add all the prepared vegetables to the curry and let cook for about 15-20 minutes until soft and water evaporates.

Meanwhile, cook the rice by adding 2 cups of rice to 4 cups of water, season with salt, and add 1 tablespoon of olive oil to avoid stickiness.

Bring rice to a boil, then reduce heat to simmer until all water evaporates.

Chop fresh parsley and add to the curry towards the end of cooking to preserve nutrition and flavor, cooking for another 5 minutes.

Serve the curry on a bed of rice, preserving some sauce to soak into the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens