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vegetable coconut curry

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

You can serve this with or without the quinoa or substitute rice. This is vegan and gluten free. Fast and delicious

yield 4 to 6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For vegetable coconut curry

  • 1 Tbsp
    coconut oil
  • 1 sm
    onion diced
  • 6 clove
    garlic minced
  • 1 Tbsp
    grated ginger
  • 1/2 c
    each bean sprouts, red bell pepper, carrots, and snow peas chopped
  • 1 Tbsp
    curry powder
  • 1 Tbsp
    green or red curry paste
  • 2 can
    coconut milk
  • 1 c
    veggie stock
  • salt and pepper
  • juice of 1/2 lemon
  • cilantro leaves for garnish
  • COCONUT QUINOA
  • 1 can
    coconut milk
  • 1 c
    quinoa
  • 1 Tbsp
    agave nectar

How To Make vegetable coconut curry

  • 1
    If serving with coconut quinoa begin by washing the quinoa thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add the coconut milk and 1/2 cup water bring to a boil. reduce heat to simmer cover and cook for 15 minutes or until quinoa is light and fluffy. Stir in agave nectar and season with salt and pepper.
  • 2
    In the meantime heat a large saucepan or pot to medium heat and add 1 tbsp coconut oil. Add the veggies with the garlic, ginger and red or green curry paste. Stir in the curry powder. Cook about 5 minutes.
  • 3
    Add the coconut milk and veggie stock. Bring to a simmer and cook 10 minutes. Stir in lemon juice. Taste and season with salt and pepper. Stir in cilantro leaves. Serve over quinoa if using.
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