Weeknight Vegetarian Coconut Curry Recipes

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WEEKNIGHT VEGETARIAN COCONUT CURRY



Weeknight Vegetarian Coconut Curry image

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

1 Tbsp coconut oil (15 mL, or any high heat oil)
2 Tbsp chopped shallots
1 Tbsp freshly grated ginger
2 Tbsp Thai red curry paste
2 14-oz cans full-fat coconut milk (414 mL each)
1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)
2 Tbsp soy sauce (30 mL, or tamari for GF option)
2 Tbsp honey (30 mL, or sugar for vegan option)
1 Tbsp chili garlic sauce (30 mL)
rice noodles (4 oz) or rice (1 cup dry)
1 Tbsp coconut oil (15 mL, or regular high heat oil)
1 14-oz block firm tofu (400 g)
1 cup thinly sliced carrot (50 g)
1 cup thinly sliced red cabbage (50 g)
1 cup snap peas (50 g)

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 VEGETABLE CURRY



Coconut Vegetable Curry image

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
  • Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
  • Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
  • Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

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