Vegan Coconut Curry with Vegetables
Ingredients
- 1 Tbsp coconut oil
- 1 onion, chopped
- small piece of ginger, minced
- 2 carrots, chopped
- 2 bell peppers, sliced
- vegetables of choice (e.g., kale and roasted pumpkin)
- 1 can full fat coconut milk
- 1 Tbsp date or maple syrup
- 2 Tbsp green or red curry paste
- 1 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- cayenne to taste, optional
- cubed tofu for vegan protein, optional
- garnish with Thai basil, optional
- serve with brown rice or any other grain
Preparation
Combine the onion and coconut oil in a pot and cook over medium heat for a bit.
Add the minced ginger, bell peppers, and carrots, then cook for just a couple of minutes.
Add all the other ingredients and cook for about 15-20 minutes or until carrots are tender. Close with a lid but stir occasionally.
Add water or more coconut milk to the sauce if needed.
Serve with rice or other grains and garnish with some basil or parsley like in the picture.
