Vegetarian coconut curry. This vegan coconut curry is simple and extremely tasty. It's perfect for when you want a very delicious meal but are short on time. At least you can if you're fairly quick at the veggie chopping and can do a tiny bit of multi tasking - like cooking rice at the same time as you cook.

Curry spices are great for giving that Indian-esque taste to every bite; curry pastes are excellent to mix with coconut milk. This vegan coconut curry uses both. Ingredients in this Thai coconut curry recipe. 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.
You need 2 of large red onions diced.
Prepare 1/2 of green pepper chopped.
It's 2 of large tomatoes chopped.
It's 2 teaspoons of tomato paste.
It's 60 ml of coconut cream.
Prepare 4 tablespoons of sunflower oil.
You need 1 teaspoon of garam masala.
You need 1 teaspoon of cumin powder.
It's 1 teaspoon of curry powder.
It's 1 teaspoon of garlic powder.
Prepare 1 teaspoon of sugar.

Flavor Makers: Shallots, ginger, and curry paste lay down a foundation of serious flavor.; Coconut Milk: Use canned coconut milk here! Full and low fat both work. Broth: Vegetable broth keeps things flavorful while thinning out the rich coconut milk.; Seasoners: Soy sauce, honey, and chili garlic sauce balance out the salty, sweet, and spiciness of. This Indian Coconut Lentil Curry recipe is naturally vegan, vegetarian, and gluten-free.

Vegetarian coconut curry step by step

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!!.

Learn how to make homemade coconut lentil curry with this quick and easy recipe! Chickpea & Spinach Curry with Coconut Milk Slow The Cook Down. Vegan Thai Coconut Vegetable Curry is a scrumptious vegan curry where everyday vegetables are simmered in Thai coconut curry sauce. The key to the creaminess in this recipe is using coconut milk as the base. I use full-fat canned coconut milk to make it as creamy as possible, but you could use pretty much any type of coconut milk that you like.