coconutmilk

Aubergine and chickpea curry

Aubergines,

100 ml Olive oil

Onion, finely chopped

Garlic cloves, chopped

Curry powder

Green chilli, seeds removed and chopped

tsp Garam masala

tsp Coriander

tsp Turmeric

400 ml Coconut milk

Brown sugar

g Cherry tomatoes

Chickpeas

Spinach

Coriander

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Cook for a further 10 to 15 minutes until all soft and delicious.

Before serving, season with salt and pepper and fold through the spinach and coriander.

Creamy and decadent, this vegan cream of tomato soup with roasted garlic and fresh herbs is a true winter warmer. Raid your herb garden or use whatever you have on hand for a personalized touch. Serve in bowls with black pepper and grilled cheese or toasted crusty bread for a wholesome meal that&#039;s heavy in nutrition while lighter on your belly.

Easy Creamy Tomato Soup

tbsp extra virgin olive oil

garlic

onion

baby bell peppers

22 oz can crushed tomato

water

coconut milk

salt

maple syrup

black pepper (to taste)

Roast Garlic on a pan in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred, if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.

In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes until starting to brown,

Add sage if using, to crisp up and cook 3-5 minutes more

Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs and bring to a boil.

With an immersion blender carefully blend the soup until its a smooth puree.

Serve in bowls with black pepper and grilled cheese or toasted crusty bread.

This recipe is a vegan comfort food dream come true. Thinly sliced, tender potatoes are layered with a cheesy coconut milk based sauce and vegan smoke gouda and baked to perfection. This vegan au gratin potatoes recipe is ultra creamy minus the heavy cream and super cheesy without actual cheese, yet promises to leave you satisfied and comforted.

Vegan Au Gratin Potatoes

Yukon gold and red potatoes (cut thin)

onion (sliced thin)

butter

flour

olive oil

oz vegan Smoked Gouda Wheels Cheese grated

yeast

In a medium skillet over medium heat add the olive oil and fry the garlic and onions and cook for 5 minutes stirring often until onions are translucent and starting to get some color

Add vegan butter and cook for 2-3 minutes then add the flour and combine with the buttery onions and garlic. Cook for 2-3 minutes stirring constantly so that the flour doesn’t burn

Add coconut milk, stir or whisk to avoid any lumps, add water, salt, nutritional yeast and pepper. Then cook stirring often until thick and creamy 2-3 minutes. Turn off the heat.

Grate @goodplanetfoods Smoked Gouda Wheel on a box grater.

In a large oven safe pan layer the creamy sauce, smoked gouda and potatoes in 3 layers like a lasagna. Save the majority of the sauce for the top layer. Sprinkle with a little more nutritional yeast and black pepper. Then cover with tin foil and bake for 45 minutes at 350 degrees

Take foil off and bake an additional 15 minutes for some browning at the edges.

Oh how happy I am to have found you .  After 40 years of creating only plant based food ( for the animals ) you are my greatest discovery yet  
Ps. I can’t see the mandolins either   lol
Please write a cookbook 
Also can you recommend your fabulous salad bowls    I’ve been searching Amazon
Love from Ireland

<p>The following is the authentic Thai chicken khao sai recipe, typical of Chiang Mai. The recipe gives instructions on how to prepare all the components of the dish, which are many, although the soup is quite easy and quick to prepare. The spice paste, crafted from a combination of dried red chilies, coriander seeds, galangal, and a host of other aromatic Thai ingredients, is the soul of the dish. Additionally, the combination of flavors and textures - from the tender, fall-off-the-bone chicken, spicy and creamy broth to the crispy wonton noodles, topped with fresh cilantro, Asian shallots, and a tang of lime - creates a symphony of taste that is both unique and memorable. The recipe is courtesy of Saeng Douangdara, a private chef, cooking instructor, YouTuber, and content creator specializing in Lao and Southeast Asian cuisine.&nbsp;</p>

Top 4 coconutmilk recipes from across the web

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

Top Tags

Aubergine and chickpea curry

Easy Creamy Tomato Soup

Vegan Au Gratin Potatoes

Khao soi

Top 4 coconutmilk recipes from across the web

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

Top Tags

Aubergine and chickpea curry

Easy Creamy Tomato Soup

Vegan Au Gratin Potatoes

Khao soi

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