Easy And Delicious Coconut Curry Recipes

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30-MINUTE COCONUT CURRY



30-Minute Coconut Curry image

A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 19

1 Tbsp coconut or olive oil
1 small onion ((diced))
4 cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
1 Tbsp fresh grated ginger*
1/2 cup broccoli florets ((diced // or sub green bell pepper))
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas ((loosely cut))
1 Tbsp curry powder
1 pinch cayenne* ((optional // for heat))
2 14-ounce cans light coconut milk ((sub full-fat for richer texture))
1 cup veggie broth (DIY or store-bought)
Sea salt and black pepper ((to taste))
1 14-ounce can light coconut milk
1 cup white quinoa ((rinsed in a fine mesh strainer*))
1 Tbsp agave nectar ((optional))
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

Steps:

  • If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  • In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
  • Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  • Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
  • Taste and adjust seasonings as needed. I added another pinch or two of salt.
  • Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g

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