VEGAN THAI COCONUT VEGETABLE CURRY

VEGAN THAI COCONUT VEGETABLE CURRY

Vegan Thai Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk sauce. It’s an easy, Asian, comfort-food, naturally gluten free, and ready in 30. If you own an Instant Pot, be sure to grab my Instant Pot Thai Coconut Lentil Chickpea Curry recipe too!

VEGAN THAI COCONUT VEGETABLE CURRY

I’ve made this skillet veggie curry for years and the story is always the same.

It’s easy, flavorful, straight up comfort food.

As long as you have access to a skillet, a pile of vegetables, a few pantry ingredients, and 30 minutes, you got this!

You can even buy pre-cut veggies and shave minutes off your food prep.

I also think of this as a cheater curry because you’re not making the curry from scratch.

Which brings me to the big question…

CURRY PASTE AND CURRY POWDER…ARE THEY INTERCHANGEABLE?

No…not unless you want to confuse your tastebuds.

But, you can mistakenly do it like I did with this recipe…until an informed reader pointed out to me that I was doing just that.

Ooopsie!

I do love a good learning experience though! Let me explain…

Curry paste – made for Thai cooking; typically includes spices such as lemongrass, galanga, and kaffir lime peel, to name a few {available in grocery store ethnic food section}

Curry powder – made for Indian cooking; typically includes spices such as coriander, turmeric, ginger, fenugreek, and chili peppers, to name a few {available in grocery store spice section}

Pretty basic stuff, right?

Everyday, fresh vegetables, curry paste, and coconut milk makes this a healthy, flavorful entree served over rice or quinoa.

Ingredients

• 2 Tbsp Coconut Oil {shop it HERE }
• 2 Green Onions (chopped)
• 4 cloves Garlic (finely grated)
• 1 cup Cauliflower (chopped)
• 1 cup Carrots (chopped)
• 1 cup Mushrooms (chopped)
• 3 Tbsp Curry Paste
• 1-15oz can Chickpeas (drained)
• 1-15oz can Diced Tomatoes (drained; but keep juice to adjust consistency later, if needed)
• 1 cup Frozen Peas
• 1-15 oz can Coconut Milk {shop it HERE }
• 1/2 tsp Kosher Salt
• 2 cups fresh Kale (chopped)
• (garnish cilantro and lime)

Instructions

1. In a 3-quart skillet or pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
2. Add ONIONS, GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS all at once; continue to heat and stir until vegetables become fragrant and slightly soft (about 4 minutes).
3. Add CURRY PASTE; saute a few minutes, stirring as needed.
4. Add CHICKPEAS, TOMATOES, PEAS, COCONUT MILK, and SALT; increase heat to bring to boil; then reduce heat to low and simmer for 15 minutes (leave uncovered). Note: If you feel more liquid is needed, add juice from the canned tomatoes
5. Add KALE (or other greens); cover and simmer long enough to wilt (about 2 minutes).

Notes

* This recipe was edited in NOV 2017 to include curry paste (and an option for Thai curry powder)

Serve warm over rice or quinoa; garnish with lime wedges and cilantro.

Recipe Source:thekitchengirl.com