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. this 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
(4.3 / 5)
6 people rated this recipe
Related Recipes:
-
California Walnut Chorizo Meat
-
Southwest Sloppy Joes
-
Brown Fried Rice
-
Tofu Tacos
-
Breaded Tofu Strips
Recipe Comments
