Coconut Veggie Curry (V, GF): a very simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.
COCONUT VEGGIE CURRY
How many curry recipes can one have on one’s blog? Oh well, here is the third one. Veggie curry is one of my favourite go-to meals so I have quite a few recipes in mind 😛 I hope you will like this one!
I’m the type of person who, once they find an ingredient that they like, use it everywhere. Are you like me? For example, I would use oats in every single sweet recipe if I could, just like I would use coconut milk and curry in every single savoury dish.
Oh well. It just tastes so good 😛
So, now that your mouth is watering, let’s prepare this easy and delicious Coconut Veggie Curry!
A WONDERFUL MIX OF TEXTURES AND SPICES
The ingredients I used in this veggie curry are very simple and easy to find, yet they all play an important role and make a wonderful match in my opinion. This dish is packed with healthy carbs, protein and fats thanks to the rice noodles, the chickpeas and the coconut milk, and will provide you with essential vitamins and minerals thanks to the vegetables.
As always, feel free to use the vegetables you like and to adjust the recipe according to your taste preferences. For example, you could easily substitute the chickpeas with black beans and the zucchini with eggplant.
ENJOY THE RECIPE!
If you are looking for other healthy, gluten-free and delicious vegan lunch or dinner ideas, you can check out the following recipes:
I hope you will like this Coconut Veggie Curry as much as we do! If you try my recipe, don’t forget to take a picture and to tag me on Instagram (@bloomingnolwenn) so I don’t miss your post. I would love to see your creation and will gladly leave you a comment. You can also leave me a comment below to let me know what you think of the recipe 🙂
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A hearty, filling and delicious Coconut Veggie Curry made in 20 minutes. Vegan, gluten-free, oil-free and very easy to prepare.
- 2 carrots
- 1 large zucchini
- 1/2 broccoli
- 1/2 green bell-pepper
- 1 can full-fat coconut milk (400 ml)
- 1 cup cooked chickpeas (170 g)
- 1 handful raisins
- 1 tbsp curry powder
- 200 g rice noodles
- salt & pepper to taste
Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
Add in the chickpeas, coconut milk, raisins, water and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!