Coconut Curry
A yummy coconut curry if you don't have curry paste. this recipe makes a big batch. Leftover curry is the best! Serve with rice or quinoa!
Coconut Curry
Ingredients
- 2 Tablespoons of coconut oil
- 1 large onion, diced
- 7 cloves of garlic, mined
- 1 Tablespoon of ginger, grated
- 2 ¼ teaspoons of curry powder
- ¾ teaspoon of turmeric
- 1 teaspoon of salt
- 2 cans of coconut milk
- 1 cup of veggie broth
- 2 small potatoes, cut into bite sizes
- ½ block of extra firm tofu, cut into bite sized cubes
- 1 large carrot, chopped
- 1 cup of cauliflower florets
- 1 cup of broccoli florets
- 1 handful of snow peas
Instructions
- Heat oil in a large pot then add in onion cook about 4 minutes then add in garlic, ginger, and all spices.
- When it becomes fragrant, add in coconut milk, broth, and potatoes and tofu
- When potatoes begin to soften, add in carrots and cauliflower
- 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.
- CHOW DOWN!
Notes
Nutrition
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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