Vegan Coconut Curry Recipe
Delicious coconut curry with a variety of vegetables and protein. Can be modified with whatever vegetables you have in the house!
dinner, lunch, Main Course
can use lite for fewer calories
Extra Virgin Olive Oil
Freshly Ground Ginger
Quinoa or Rice
Dice onion and garlic
Peel and cut sweet potato into 1 inch cubes
Heat a large pot over medium heat.
Add the diced onion and sautee for approximately 3-4 minutes until fragrant and translucent.
Add the diced garlic and ground ginger and cook for an additional minute.
Next, add the remaining spices, coconut milk, diced tomatoes, chickpeas, cauliflower, sweet potato, and any additional vegetables. Bring to simmer and cook covered for 20 minutes.
Bring to a boil and then reduce to heat to low
Cover and cook for 20 minutes or until vegetables are soft.
Serve over 1/2 cup of cooked rice or quinoa.
Just a forewarning, turmeric powder stains quickly. Be sure to clean surfaces after use, otherwise you might have a bright yellow counter!
Curry, vegan, Vegetarian