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Turmeric Coconut Milk Curry With Vegetables [Vegan, Gluten-Free]

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Packed with Asian eggplant, tangled green and purple long beans, and a voluminous bunch of both sweet potato greens and basil, this hot and steamy curry is perfect for warding off the cold weather vibes. The curry base is made from creamy coconut milk and turmeric with a pinch of red pepper flakes for heat. This curry is adaptable to whatever vegetables you have available in your area, so stick to the veggies in the recipe or add whatever is seasonally available to you.

Turmeric Coconut Milk Curry With Vegetables [Vegan, Gluten-Free]

Serves

4-6

Ingredients

For the Curry:

  • 2 shallots, minced
  • 2 tablespoons coconut oil
  • 5 garlic cloves, grated or finely minced
  • 2-inch piece of ginger, grated or finely minced
  • 1/2 teaspoon cardamom
  • A pinch of red pepper flakes
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground turmeric
  • 1 cup vegetable broth
  • 1 13.66-ounce can coconut milk
  • Water, as needed
  • Sea salt, as needed
  • 2 small sliced Asian eggplants
  • 1 bunch of sliced purple and green long beans
  • 1 bunch of sweet potato greens
  • A large handful of fresh basil or cilantro
  • Zest and juice of 1 lime

To Serve:

  • Rice or other grains
  • Basil
  • Cilantro
  • Lime

Preparation

  1. Heat the coconut oil in a pot over medium-low heat. Once the oil is melted and the pot is hot, add the shallots and a pinch of salt. Cook 7-10 minutes until they are soft and the edges are starting to caramelize.
  2. Add in the garlic, ginger, cardamom, red pepper flakes, cinnamon, turmeric, and a splash of water. Cook this mixture for 5-7 minutes until a paste starts to form and it becomes very fragrant. Add in the vegetable stock and coconut milk and bring the heat up to medium.
  3. Bring the curry broth to a simmer, then add in any vegetables except for greens and another pinch of salt. Cook the vegetables in the curry for 5 or so minutes until they are just tender, then add the greens and cover the pot to help them wilt into the curry.
  4. Cook for an additional 2-3 minutes then remove the curry from the heat.
  5. Stir in the basil and the zest and juice of 1 lime. Taste and add more salt if necessary. Serve with rice or your favorite cooked grain.

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AUTHOR & RECIPE DETAILS


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It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.


 

 

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