Vegan Coconut Curry
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Serving Size: 8 ounces
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
- While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
- After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
- Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
- Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
- After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
- Serve curry over cauliflower rice.
Cook Times
Ingredients
Ingredients
For the curry:
- 2 tablespoon extra virgin olive oil
- 2 yellow onion small chopped
- 6 clove garlic minced
- 2 teaspoon fresh ginger grated
- 2 tablespoon curry powder
- 2 teaspoon sea salt
- 16 ounce butternut squash chopped
- 2 red bell pepper chopped
- 2 carrot peeled and sliced
- 2 red Thai chile thinly sliced (optional)
- 27 ounce canned full-fat coconut milk
- 12 ounce cauliflower cut into florets
- 4 lime 1/2 juiced, rest cut into wedges for serving
- 15 ounce kale ribs removed and sliced thin
- 9 ounce frozen green peas
- 9 ounce frozen corn kernels
- freshly ground black pepper
Cauliflower Rice
- 2 tablespoon coconut oil
- 15 ounce cauliflower head
- 1 bunch fresh basil organic if possible, chopped
Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Heat in a saucepan over medium heat until heated through or microwave on high power.
Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg
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