Simple 30-Minute Healthy Coconut Curry
Ingredients
- 2 cans coconut milk, reduced fat
- 1/2 cup water or veg broth
- 1 tsp vegan better than bouillon
- 5 cloves of garlic, minced
- 1 tbsp curry powder
- 1 can of chickpeas
- 1 medium onion, diced
- 2 medium tomatoes, diced
- 2 cups cremini mushrooms, sliced
- 1 cup broccoli florets
- 1 baby bok choy
- Salt and pepper to taste
Preparation
Heat large pan/pot on medium/high heat and add a 1/4 cup of water or 1 tbsp of coconut oil to the pan. Sauté garlic, onion, broccoli, mushrooms, bok choy, salt and pepper. If using water instead of oil, add splashes of water every time it dries up. Cook for about 7 minutes until colors begin to brighten.
Add coconut milk, 1/2 cup water, better than bouillon paste, curry powder, chickpeas, along with a little more salt and simmer for 10-15 minutes. Make sure bouillon paste dissolves well into the coconut milk.
Add diced tomato in at the very end as soon as you turn off the heat. Serve over brown rice or quinoa along with some fresh cilantro, jalapeños or your desired toppings.
Tips
If you don’t have curry powder, you can mix turmeric, coriander, cumin, ginger, black pepper, cardamom, cinnamon, and cayenne to achieve the same taste.
