Vegan Coconut Red Curry Food
VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES
So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!
Provided by KatieMarieWW
Categories Main Dish Recipes Curries Vegetarian
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
- Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 70.7 g, Fat 20.8 g, Fiber 6.5 g, Protein 14.4 g, SaturatedFat 13.4 g, Sodium 282.1 mg, Sugar 5.3 g
VEGAN COCONUT CURRY RED LENTIL SOUP
This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice.
Provided by ivi_1988
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
- Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
- Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
- At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.
Nutrition Facts : Calories 469.6, Fat 12.6, SaturatedFat 9.1, Sodium 867.8, Carbohydrate 76.3, Fiber 9.1, Sugar 31.8, Protein 16.2
THAI-INSPIRED VEGAN COCONUT CURRY
Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.
Provided by rachel
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
- While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
- Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 66.7 g, Fat 32.4 g, Fiber 8.3 g, Protein 16.3 g, SaturatedFat 20.3 g, Sodium 252.7 mg, Sugar 5.8 g
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