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Turmeric Coconut Milk Vegetable Curry [Vegan]

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In this recipe, creamy coconut milk is simmered with tangy shallots, garlic, and turmeric. As the flavors of the coconut milk and spices mingle, an assortment of fresh vegetables is thrown into the pot and cooked until tender. This simple, but flavorful recipe is ready for the dinner table in just 30 minutes! This dish is best when served hot, over a bed of fresh rice.

Turmeric Coconut Milk Vegetable Curry [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1 cup long grain white rice cooked in water and vegetable broth
  • 1 13.5-ounce can of full-fat coconut milk
  • 1/2 cup water
  • 1/2 a head of broccoli, chopped in florets
  • 1 cup baby rainbow carrots
  • 1 teaspoon turmeric
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tablespoons coconut oil or water
  • 2 cloves of garlic, chopped
  • 1/2 a small shallot, chopped
  • Cilantro, for garnish
  • Juice from 1/2 a lime

Preparation

  1. In a large pot, heat 2 tablespoons of coconut oil over medium-low heat. Once it’s fully melted, add in the garlic and shallot. Let simmer until the onion is translucent and the garlic starts to turn brown. Add a pinch of salt and pepper.
  2. Add the can of coconut milk and 1/2 cup of filtered water, and bring to a boil. Let boil for about 3 minutes. Add 1 teaspoon turmeric powder, two bay leaves, and another pinch of salt and pepper.
  3. Add the broccoli and carrots and bring to a boil for 1-2 minutes, then lower the heat and let simmer for 15-20 minutes, until the vegetables are tender.
  4. Taste the coconut milk broth and add more salt and pepper if desired, and a pinch of red chili flakes or cayenne pepper.
  5. Serve with long grain white rice and top with cilantro and lime juice.

Nutrional Information

Total Calories: 709 | Total Carbs: 73 g | Total Fat: 42 g | Total Protein: 15 g | Total Sodium: 216 g | Total Sugar: 12 g

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AUTHOR & RECIPE DETAILS


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Easy-to-follow recipes for beginners in the kitchen using creative flavors and healthy ingredients. Molly Ashworth is the plant-based food blogger behind Apollo & Luna. She strives to create easy to follow recipes for beginners in the kitchen and those transitioning to a plant-based diet. She believes that food is medicine for the body, and wants to help others feel their best. She's a mother of two, and when she isn't creating recipes for the blog, works full-time as the General Manager of an organic grocery store.


 

 

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58 comments on “Turmeric Coconut Milk Vegetable Curry [Vegan]”

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Janka Organ Hvozdikova
1 Years Ago

Diana Di...len pre teba✌️✌


Reply
Janka Organ Hvozdikova
1 Years Ago

Diana Di...len pre teba✌️✌


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Ingrid Maria Lewis
1 Years Ago

Daryl this is what I was talking about xx


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Pchillz CA
1 Years Ago

<3


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Annie Gundersen
1 Years Ago

Looks yummy!


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Annie Gundersen
1 Years Ago

Looks yummy!


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Tracy Heffernan
1 Years Ago

Nicole!!


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Libby Meier
1 Years Ago

Jin Yoon


Reply
Clive Drinkwater
1 Years Ago

Jenna Adams


Reply
Robert Swanson
1 Years Ago

Appreciated all food recipes as changed vegan for real health issues and personal development. I am without finance so good recipes on a budget would help. Forgive me how ever my current situation is not a burden but a blessing.


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