Coconut Curry

2015-06-07
  • Yield : A LOT
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 45m

A yummy coconut curry if you don’t have curry paste. ┬áthis recipe makes a big batch. Left over curry is the best! Serve with rice or quinoa!

Ingredients

  • 2 Tablespoons coconut oil
  • 1 large onion, diced
  • 7 cloves of garlic, mined
  • 1 Tablespoon of ginger, grated
  • 2 1/4 teaspoons curry powder
  • 3/4 teaspoon tumeric
  • 1 teaspoon salt
  • 2 cans of coconut milk
  • 1 cup of veggie broth
  • 2 small potatoes, cut into bite sizes
  • 1/2 block of extra firm tofu, cut into bite sized cubes
  • 1 large carrot, chopped
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 handful of snow peas

Method

Step 1

Heat oil in a large pot then add in onion cook about 4 minutes then add in garlic, ginger, and all spices.

Step 2

When it becomes fragrant, add in coconut milk, broth, and potatoes and tofu

Step 3

When potatoes begin to soften, add in carrots and cauliflower

Step 4

When all veggies soft enough, mix in broccoli and snow peas and turn off heat. Let is sit a few minutes with the lid on. Then server with rice or quinoa.

Step 5

CHOW DOWN!

Average Member Rating

(4.2 / 5)

4.2 5 5
Rate this recipe

5 people rated this recipe

Related Recipes:
  • Overnight Oats

  • Roasted Vegetable Couscous Bowl

  • Sweet Potato and Bean Tacos

  • ‘Cheesy’ Roasted Tahini Brussel Sprouts

  • Easy Cheesy Vegan Mac

Comments (3)

  1. posted by Rachel from Rachel's Cosmic Cuisine on June 9, 2015

    YUM! Can’t wait to try this!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *