coconut curry vegan

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!

Vegan Coconut Curry

brown rice

olive oil

broccoli ((or use green beans))

spring onions

sweet potato

carrot

zucchini

lemongrass

curry powder

tbsp yellow curry paste ((or red

coconut milk

chickpeas ((15 oz = 435 grams, drained and rinsed))

maple syrup

salt

lemon ((juiced; lime works too!))

cashews ((roasted;

If serving with rice, get that cooking now according to package instructions.

Grate the sweet potato and the carrots.

Chop the spring onion, broccoli, and zucchini.

Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.

Next, add the curry powder and curry paste, and the beaten (smack it with a heavy spoon a few times to let out the flavour) lemongrass.

Drain and rinse the chickpeas.

Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.

Alright, that&#x27;s it. Take out the lemongrass. Serve with rice and top with roasted cashews or peanuts. Easy. Awesome.

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!

More info on the recipe (+ print option):
https://hurrythefoodup.com/vegan-coconut-curry/

Subscribe to our Youtube Channel:
https://bit.ly/2FsgTPi

Sign Up to our Newsletter:
http://bit.ly/2l01dMc

Get our free 7-Day Healthy Vegan Meal Plan:
http://bit.ly/2VHGehg

Instagram: https://www.instagram.com/hurrythefoodup/
Facebook: https://www.facebook.com/hurrythefoodup
Pinterest: http://www.pinterest.com/HurryTheFoodUp/

More quick recipes: http://hurrythefoodup.com/

No Effort Vegan Coconut Curry | Done in 25 minutes

<i><span style="font-weight: 400">This Coconut Curry Lentil Soup is a creamy, cozy hug-in-a-bowl! It’s the perfect nourishing meal or side to satisfy your comfort-food cravings. Vegan &amp; Gluten-Free.</span></i>

Coconut Curry Lentil Soup with Kale

extra-virgin olive oil

yellow onion, finely diced

(115 g) shiitake mushrooms, sliced

ginger,

garlic, minced

curry powder blend

cinnamon

sweet potato, peeled and diced (3 cups or 330 g)

(200 g) dry brown lentils

low-sodium vegetable broth (store-bought

lacinato kale, de-stemmed and chopped

lemon

salt and black pepper,

Sauté: 

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté for 3 minutes, until translucent. Then, add the mushrooms and cook for another 2 to 3 minutes, until they have wilted slightly. Finally, add the ginger, garlic, curry powder, and cinnamon stick; sauté for 1 minute, until the spices are fragrant.

Bring to a Boil: 

add the sweet potato, lentils, broth, and coconut milk to the pot and mix well. Bring to a boil over high heat, then reduce the head to medium/medium low. Simmer for 20-25 minutes, until the lentils are tender.

Final Touches: 

turn off the heat and mix in the kale and lemon juice. Season with salt and pepper to taste, if desired. Transfer the soup into serving bowls and enjoy warm. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

This healthy and delicious vegan chicken curry recipe is made in your slow cooker with a delightful blend of peppers, garlic, ginger, spices, and creamy coconut milk. We use meaty soy curls for the vegan chicken, so it’s easy to just place them and all the rest of the ingredients in your crockpot and let it cook until dinner time!

Vegan Chicken Curry

(8-oz) bag soy curls (broken into 1/2 inch pieces)

water

potatoes

can full fat coconut milk

red bell pepper

carrots

jalapeno pepper,

lime, juiced

chicken bouillon powder

ginger

onion powder

tsp cumin

turmeric

tsp coriander

oregano

tsp coconut sugar sugar

tsp ground cinnamon

cayenne

salt (optional, taste before adding)

Add all the ingredients to your slow-cooker and...

Add all the ingredients to your slow-cooker and stir thoroughly to combine.

Cover and cook on a low setting for...

Cover and cook on a low setting for 4 hours. It helps if you can stir the pot halfway through! 

After cooking for 4 hours on low, check...

After cooking for 4 hours on low, check the potatoes. If they’re fork-tender, it’s ready to serve! If they’re not there yet, cover and cook on high for another 1-2 hours until potatoes are cooked through. 

Taste and adjust seasonings before serving. Add the...

Taste and adjust seasonings before serving. Add the extra salt if needed. 

Serve as is or over rice and enjoy!

Store leftovers in an airtight container in the...

Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 8 weeks.

Top 3 coconut curry vegan recipes from across the web

The most viewed coconut curry vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Coconut Curry

Coconut Curry Lentil Soup with Kale

Vegan Chicken Curry

Top 3 coconut curry vegan recipes from across the web

The most viewed coconut curry vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Coconut Curry

Coconut Curry Lentil Soup with Kale

Vegan Chicken Curry

The most viewed coconut curry vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine