Vegan Coconut Curry Food

COCONUT VEGETABLE CURRY

Steps:

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
• Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

VEGAN COCONUT RED CURRY

Steps:

• For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
• For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
• Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
• Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
• Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
• For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

30-MINUTE COCONUT CURRY

Steps:

• If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
• In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
• Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
• Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
• Taste and adjust seasonings as needed. I added another pinch or two of salt.
• Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

VEGAN COCONUT CHICKPEA CURRY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.
• Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.

VEGAN CURRY

Steps:

• Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
• Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
• Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
• Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
• Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
• Serve with basmati rice and fresh chopped cilantro.

EASY VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

VEGAN THAI GREEN CURRY

Steps:

• Over high-heat, heat ⅓ cup coconut cream in a wok or large frying pan. Stir often until the coconut cream fully bubbles and the clear coconut oil appears to be separating from the white coconut milk.
• Whisk in 1 tbsp of green curry paste (adjust based on the strength of your chosen curry paste, 1 tbsp could be too spicy for some or not spicy enough for others!)
• Add onion, garlic, ginger. Stir and cook for 1 minute.
• Add 1 ⅔ cups coconut cream, 2 cups vegetable broth, Little Potatoes, zucchini, baby eggplant, red pepper, sugar, and lemon juice.
• (OPTIONAL: Add 1 cup cooked chickpeas or ½ cup rinsed red lentils.)
• Bring to a boil over high heat. Turn heat down to medium-high and simmer vigorously for 20 minutes or until vegetables are tender and sauce has thickened.
• Add spinach and stir. (OPTIONAL: Add fried tofu and stir to coat and heat thoroughly.)
• Taste and adjust seasoning.
• Serve with rice.

(VEGAN) COCONUT CURRY SOUP

Steps:

• In a large pot, sautè carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
• Stir in the green beans, asparagus and mushrooms; sautè another few minutes or until the mushrooms are slightly softened.
• Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately.
• Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
• *Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook.

VEGAN COCONUT CURRY

Steps:

• 1. Cook quinoa acording to directions.
• 2. Combine onion, peppers, garlic and broth in a.
• blender and blend until smooth.
• 3. Add all ingredients except quinoa to a large pot,.
• cover and simmer over medium heat for about 30 minutes.
• Serve over quinoa.