Ingredients for Vegan Coconut Curry
- 1 cup quinoa
- Green Beans
- Chickpeas
- Serrano Peppers
- Garlic Cloves
- Vegetable Broth
- Cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon turmeric
- Coriander
- Light Coconut Milk
- Tomatoes
- Eggplant
- 1 medium onion, finely chopped
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How to Make Vegan Coconut Curry
- Cook 1 cup of quinoa according to package directions.
- While quinoa cooks, finely chop 1 medium onion, 1 red bell pepper, and 2 cloves of garlic.
- In a large pot or Dutch oven, sauté the onion, bell pepper, and garlic in 1 tablespoon of coconut oil over medium heat until softened (about 5 minutes).
- Add 1 (14.5 ounce) can of full-fat coconut milk, 1 cup of vegetable broth, 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
- Stir in 1 cup of chopped spinach or kale during the last 5 minutes of cooking.
- Once the curry has thickened slightly, taste and adjust seasonings as needed.
- Serve the coconut curry over the cooked quinoa. Garnish with fresh cilantro or chopped peanuts (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
32g
Fat
2g
Carbs
19g
