Vegetable Coconut Curry | Vegan + GF

If I were to claim that I knew what makes a great curry, it wouldn’t be particularly accurate. Although I have never been to India, I have visited a few authentic restaurants and it’s never ended well. I’m a total wimp when it comes to spicy food and thus I prefer to stick towards western style curry’s. After going vegan last year, the lifestyle introduced me to so many delicious alternatives and I discovered the beauty that is coconut milk. Moreover, how delicious and creamy this can make a curry.

The recipe is simple and consists of spices and your favourite vegetables. Whats so wonderful about this recipe I’ve concocted is that it is very easy to switch out different vegetables to cater for anyones tastes. Thus, it’s guaranteed to please a crowd, with a few modifications if need be. Enjoy!


Cook Time: 40 Min 

Serves 4


 

Ingredients

● 320g Brown rice

● 1 can coconut milk

●  500ml Veg Stock

●  2 Onions, diced

●  200g red lentils

● Veggies of choice

(we used carrot, celery, mushroom and pepper)

● Frozen Veggies of choice

(I recommend sweetcorn and peas )

●  1tbsp Garlic Cloves

●  1tbsp lime juice

●  1tsp Cumin

●  1tsp Tumeric

●  1tsp Ginger

●  1tsp Corriander

●  1tbsp Dairy Free butter

●  1tsp Coconut oil

●  1tsp Dried Chilli Flakes

●  1tbsp Garam Masala

●  Salt and Black Pepper to taste

 

 

 

Recipe

1. Add all the rice into a pot with water and butter and bring to a boil. Cover with lid and reduce heat and leave the rice to simmer for approximately 40 minuets.

2. In another large pan heated to medium, add the coconut oil and leave to melt. Add the onions, garlic, ginger, cumin, turmeric, coriander, chilli flakes and garam masala. Let the spices fragrant and the onions to brown for around 3-4 minuets. Ensure you are stirring constantly.

3. Turn the heat up to high and add all your fresh vegetables and cook for 8-10 minuets until they soften but are still bright in colour. Thrown in the lentils and stir frequently for another 5-6 minuets, allowing the lentils to toast up and absorb some moisture.

4. Bring the heat to medium and gradually stir in the veg stock and cover with a lid for ten minuets.

5.Then add the coconut milk, lime juice, salt and pepper as well as any frozen veggie. Give this a stir to combine everything.

6. Cover with a lid and cook for another 15-20 minuets. Serve over the rice.

How do you like your curry?

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  • Thank you so much for this recipe, I can’t wait to try, it sounds such a hearty meal for autumn! I hope I can make it as lovely as yours (impossible by the look of it) 😀 xx

    elizabeth ♡ ”Ice Cream” whispers Clara

    • haha awh bless you. Thankyou elizabeth! xx

  • This sounds and looks so good! I’ve don’t eat curry that often but this would be perfect for fall. Thank you for sharing the recipe!

    x Kara | http://karascloset.net/

    • yes definitely appropriate for the season!