Vegetarian coconut curry. Vegans and vegetarians should watch out - many curry pastes contain fish derivatives and it's This vegan coconut curry uses both. By doing this we get an Indian-feel recipe and flavour with a more. Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber.

This recipe is vegetarian, vegan and gluten free for all to enjoy. *Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. Packed with sweet potato, cabbage, tomatoes and An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and. This is an authentic vegetarian Thai Green Curry recipe that's simple to make from scratch, no This green curry tastes like a green curry should - very fresh and zinging with taste, plus it's quite 'creamy'. You can have Vegetarian coconut curry using 14 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vegetarian coconut curry

It's 1 pk of button mushrooms.
It's 1.5 cups of fresh green peas boiled.
It's 2 of medium carrots diced.
Prepare 2 of large red onions diced.
Prepare 1/2 of green pepper chopped.
Prepare 2 of large tomatoes chopped.
You need 2 teaspoons of tomato paste.
It's 60 ml of coconut cream.
You need 4 tablespoons of sunflower oil.
You need 1 teaspoon of garam masala.
It's 1 teaspoon of cumin powder.
You need 1 teaspoon of curry powder.
You need 1 teaspoon of garlic powder.
Prepare 1 teaspoon of sugar.

This Coconut Vegetable Curry is easy, satisfying, delicious, and VEGAN! Your taste buds will thank Neil tweeted about an amazing vegetable and chickpea curry he had made with coconut milk and it. Vegetable-loaded Thai vegan curry for Instant Pot or stove. This vegan coconut curry is a quick and affordable way to enjoy your favorite takeout flavors at home.

Vegetarian coconut curry instructions

In a blender put the chopped tomatoes, green pepper, tomato paste and 4 tablespoon water and blend. Set aside.
In a medium sized pot, heat the oil then put in the onions and fry until they start turning transluscent..
Add the garam masala, cumin and curry powder and stir. Let the spices cook for 5 minutes while stirring frequently..
After 5 minutes the onions will have started browning. Add the mushrooms and stir together. Reduce the heat to low and cover for 5 minutes. The mushrooms will begin to release its liquid..
After 5 minutes the liquid from the mushrooms should have dried up. Continue stirring until the mushrooms start browning..
Add the diced carrots and stir and let it cook for 5 minutes while stirring often..
Add the boiled peas and stir to mix. Let it cook for a further 5 minutes..
Add the tomato mix, garlic powder, sugar and salt to taste. Stir and let simmer covered on low heat for 10 minutes..
After 10 minutes of simmering the tomato mix will have reduced to a thick sauce. Add 1 cup of hot water, stir and let it simmer covered for a further 10 minutes..
Add the coconut cream and simmer uncovered for 5 minutes, stirring frequently to avoid curdling..
After 5 minutes switch off the cooker and serve. Enjoy!!.

I love how you can make it with just a few ingredients that you probably already have in your pantry! This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk. I use curry powder in this Coconut Curry Recipe, rather than a red or green curry paste. They also happen to be gluten free and vegetarian with tons of vegan options too!