EASY COCONUT CURRY
Hey guys 🙂
Sometimes you just want a hearty, comforting, delicious and easy-to-make vegetable curry, am I right? Well, this recipe will satisfy all your needs.
The other day I was wondering what to make for dinner when I saw a can of coconut milk and some curry powder in my pantry. I absolutely love the combo of these two ingredients so I had to use them in a vegetable curry.
A HEALTHY AND NOURISHING MEAL
This curry is a wonderful mix of textures and spices. Cooking the veggies in the coconut milk makes them very tender. Served with basmati rice, this simple curry makes a very filling and nourishing meal.
I like to make a big batch of this curry so that it lasts us for a couple of days. I personally don’t mind having the same thing for lunch or dinner two days in a row, especially when it is this good 😉
I hope you will like this recipe! It’s:
- Packed with nutrients
- Ready in no time
PIN ON PINTEREST 😊
MORE VEGAN SAVOURY RECIPES:
- Vegan Zucchini and Potato Gratin
- 2-Ingredient Flaxseed Tortillas
- Vegan Tacos with Falafels
- Easy Mexican Salad with Falafels
- 300 g basmati rice dry weight
- 100 g kidney beans dry weight
- 300 g pumpkin
- 2 leeks
- 1/2 romanesco
- 2-3 garlic cloves
- 1 onion
- 400 ml (1 can) full fat coconut milk
- 200-250 ml water
- 2 tbsp curry powder
- salt and pepper to taste
Soak the kidney beans overnight and cook them the following day.
Chop the garlic, onion, leeks, pumpkin and romanesco.
Place the garlic and the onion in a pan with a little bit of water and cook for 10 minutes or until translucent.
Add in the chopped leeks, pumpkin, romanesco, coconut milk, water and curry powder. Cook over medium heat for 20-25 minutes with the lid on, or until vegetables are soft.
Meanwhile, you can cook the rice.
When the vegetables are cooked, add in the cooked kidney beans, stir well and cook for another 5 minutes.
Serve the curry over the rice and enjoy while it's hot!
DID YOU MAKE THIS RECIPE?