Vegan Coconut Curry

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Vegan Coconut Curry

-2 to 3 Tbsp. of coconut oil
-1 medium sweet onion, diced small
-2 cups of cauliflower (about half a head)
-2 cups of broccoli (2 crowns)
-3 gloves garlic, minced or pressed
-2 to 3 teaspoons of ground ginger or 1 Tbsp. fresh ginger
-2 teaspoons of ground coriander
-2 13 ounce cans of coconut milk
-1 to 1/2 cups of shredded carrots
-1 to 3 Tbsp. of thai red curry paste
-1 tsp salt
-1/2 tsp. ground pepper
-1 Tbsp. lime juice
-1 to 2 Tbsp. sugar of choice to taste
-1/4 cup fresh cilantro, finely chopped 
-rice or quinoa to serve
1. To a large skillet, add the oil onion, and saute over medium- high heat until the onion begins to soften.
2. Add the cauliflower and broccoli, cook for 2 minutes. Add the garlic, coriander and ginger, cook for about 1 minute, stirring frequently. 
3. Add the coconut milk, carrots, thai curry paste, salt, pepper and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thicken slightly.
4. Add the lime juice. Taste and optional add in sugar. When serving, top with cilantro and serve with rice or quinoa. Enjoy!

RecipesMurphy PalmerComment