Easy Spring Coconut Curry Recipes

30-MINUTE COCONUT CURRY

30-Minute Coconut Curry image

A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Provided by Minimalist Baker

Categories Entree

Time 30m

Number Of Ingredients 19

Ingredients

1 Tbsp coconut or olive oil
1 small onion ((diced))
4 cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
1 Tbsp fresh grated ginger*
1/2 cup broccoli florets ((diced // or sub green bell pepper))
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas ((loosely cut))
1 Tbsp curry powder
1 pinch cayenne* ((optional // for heat))
2 14-ounce cans light coconut milk ((sub full-fat for richer texture))
1 cup veggie broth (DIY or store-bought)
Sea salt and black pepper ((to taste))
1 14-ounce can light coconut milk
1 cup white quinoa ((rinsed in a fine mesh strainer*))
1 Tbsp agave nectar ((optional))
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

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.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g

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