VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES
So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!
Provided by KatieMarieWW
Categories Main Dish Recipes Curries Vegetarian
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
- Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 70.7 g, Fat 20.8 g, Fiber 6.5 g, Protein 14.4 g, SaturatedFat 13.4 g, Sodium 282.1 mg, Sugar 5.3 g
DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER
Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.
Provided by CYBERGIFTS
Categories World Cuisine Recipes Asian Indian
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes into the bottom of a slow cooker.
- Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
- Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g
COCONUT CURRIED RICE WITH CASHEWS
Coconut curried rice.
Provided by SkeezicksDuke
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine coconut water, rice, chicken bouillon, curry powder, cinnamon, chili powder, turmeric, and black pepper in a pot; bring to a boil. Reduce heat to low and simmer for 6 minutes. Stir cashews into rice mixture and cook for 2 minutes more. Let stand for 2 to 3 minutes; fluff rice with a fork.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 19.2 g, Cholesterol 0.2 mg, Fat 3.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 508.3 mg, Sugar 0.3 g
WEEKNIGHT VEGETARIAN COCONUT CURRY
This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!
Provided by Sarah Bond
Categories Main Dishes Soups
Time 30m
Number Of Ingredients 15
Steps:
- Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
- Starch: Prepare rice or rice noodles according to instructions on package.
- Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
- Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
- Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.
Nutrition Facts : ServingSize 1 serving (with rice), Calories 426 kcal, Carbohydrate 41.7 g, Protein 14.8 g, Fat 23.3 g, Sodium 1107 mg, Fiber 4.6 g, SaturatedFat 15.9 g, Sugar 14.3 g
COCONUT CURRIED VEGETABLE SOUP
When it comes to meatless dishes, Indian cuisine has the right idea. Layers of flavorful vegetables, spices and broth come together to create a deliciously complex meal to please even the staunchest meat lovers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add broth, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE
This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters.
Provided by KMakoto
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 1
Number Of Ingredients 8
Steps:
- Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
- Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.
Nutrition Facts : Calories 848.7 calories, Carbohydrate 90.5 g, Cholesterol 5.4 mg, Fat 46.4 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 34.6 g, Sodium 63.4 mg, Sugar 1.7 g
VEGETABLE CURRY WITH COCONUT MILK
This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!
Provided by jowolf2
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
- Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
- Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g
COCONUT CURRY VEGETABLES
I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.
Provided by JustJanS
Categories Coconut
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
- Add the ginger, garlic and chilie and cook a further couple of minutes.
- Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
- Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
- Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
- Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
- Serve as part of a curry meal.
Nutrition Facts : Calories 214.4, Fat 6.1, SaturatedFat 0.9, Sodium 327.6, Carbohydrate 35.5, Fiber 7.2, Sugar 6, Protein 7.7
COCONUT SQUASH CURRY (VEGAN)
This coconut squash curry is a favorite of mine, especially among my vegan friends. It's great to serve over a bed of spinach or with rice.
Provided by coolynn
Categories Main Dish Recipes Curries Vegetarian
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain.
- Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 33.4 g, Fat 20.3 g, Fiber 6.2 g, Protein 5.8 g, SaturatedFat 13.8 g, Sodium 610.3 mg, Sugar 8.9 g
CRISPY CURRIED COCONUT SHRIMP
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
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COCONUT VEGETABLE CURRY - BUDGET BYTES
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4.4/5 (53)Total Time 30 minsServings 4-6Calories 225 per serving
- Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more.
- Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent.
- Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
- Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.
COCONUT CURRY CHICKEN AND VEGETABLES - FLAVOR THE MOMENTS
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Reviews 26Category Main DishesCuisine ThaiTotal Time 30 mins
- Heat the coconut oil in a Dutch oven or large saute pan over medium heat. Add the onion and cook for 3 minutes until softened.
- Add the chicken and 1/2 tablespoon curry powder and saute for 4-5 minutes until almost cooked through.
- Add the coconut milk, remaining curry powder, salt, and black pepper, to taste and bring to a boil. Reduce heat to medium low and simmer for 10 minutes or until the vegetables reach the desired doneness.
COCONUT CURRIED CHICKEN RECIPE | MYRECIPES
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- Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
- While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
- Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
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- Heat the coconut oil in a pan over medium heat. Sautee the onion and garlic, stirring for 3 minutes. Add the chili paste, ginger and curry powder; stir for 30 seconds and add the vegetables. Season with salt and pepper, and stir.
- Add the coconut milk, bring to a boil, cover and cook for 15 minutes or less, depending on how cooked you want your vegetables to be.
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