Coconut oil and coconut milk have become popular in the food world lately, and for good reason. These rich products are loaded with a healthy fat called lauric acid, which has a variety of nutritional benefits for the body including potentially helping with weight loss. This power duo also makes the perfect substitute for those avoiding dairy. Coconut milk is the star of this flavorful vegan curry recipe, along with any fresh vegetables you have lying around in your refrigerator! Your taste buds will not be disappointed.
Vegan Coconut Curry Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Per 10-ounce serving:
- 340 cal
- 18 g fat (15 g sat)
- 38 g carbs
- 359 mg sodium
- 7 g fiber
- 5 g sugar
- 10 g protein
2 teaspoons coconut oil
1 onion, chopped
1 1/2 teaspoons curry powder
2 teaspoons red Thai curry paste
1 can (13.5oz) full fat coconut milk
5 cups chopped mixed vegetables (cauliflower, bell pepper, green beans, zucchini)
1 can (13.5 oz) chickpeas, drained and rinsed
1/2 cup water or vegetable broth
sea salt, to taste
3 tablespoons fresh cilantro, chopped
2 cups cooked brown rice, to serve
- Heat coconut oil in a deep skillet or large pot over medium heat. Add chopped onion and a pinch of salt and cook for 5 minutes. Add the curry powder and curry paste and stir to coat the onion.
- Add the coconut milk and stir. Bring to a simmer and then add the vegetables. Cover and cook until vegetables are just tender, about 15-20 minutes.
- Add the chickpeas and the broth or water and stir well. Add salt, to taste. Remember that the salt helps bring out the curry flavor, so be sure to add enough.
- Serve the curry over brown rice and garnish with fresh cilantro.
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