How long does quick vegetable coconut curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can quick vegetable coconut curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make quick vegetable coconut curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is quick vegetable coconut curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does quick vegetable coconut curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10.6K Views 4 months ago

Quick Vegetable Coconut Curry
[Vegan]

LA By: Lisa Dawn Angerame

Author Bio

My recipes are easy because I cook for busy people like me. I prep ahead,... Read More

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Vegetable Coconut Curry in a Hurry [Vegan, Gluten-Free]

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Quick Vegetable Coconut Curry [Vegan]

2-3

Dairy Free

Vegan

I know my Indian friends would not call this curry, but I like to make curry in a hurry! Hahaha! Get it? It’s the name of an Indian place in the city. I threw this together one night with what I had in the house and it is now one... Read More

Ingredients You Need for Quick Vegetable Coconut Curry [Vegan]

1 small onion
1 spring garlic or 1 clove of garlic
2 small Yukon potatoes
2 carrots
1/2 yellow bell pepper
1 tablespoon minced fresh ginger
1 tablespoon tomato paste
1/2 cup cashew milk
1/2 cup coconut milk
1/2 cup frozen green peas
2 or 3 teaspoons curry powder
Salt
Fresh cilantro, for garnish
Rice, enough for 2 to 3 servings

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How to Prepare Quick Vegetable Coconut Curry [Vegan]

Get the rice going.
Prep the vegetables: slice the onion into semi circles, slice the spring garlic or mince the garlic clove on a microplane, cube the potatoes, dice the carrots and pepper, and grate the ginger on a microplane.
Dry sauté the onion until starting to brown. Add 1/4 cup water to deglaze the pan. Next, add the garlic, ginger and potatoes and the cashew milk and cook together for a few minutes. Season with salt. Add the tomato paste, carrots, peppers, coconut milk, tomato sauce. Season with curry powder. Cook until potatoes are just soft.
Add the peas and cook for another minute.
Serve over rice and garnish with chopped cilantro. Enjoy!

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Comments:

Catherine says:

August 29, 2016 at 10:44 am

going to make this now!

Comments are closed.

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