Easy Vegan Coconut Curry recipe
If you’re looking for hot, comforting vegan recipes to try out on meatless Monday or any day of the week then you have to try this one especially if you love Indian food!!
And this isn’t one of those blogs where I tell you about a story that six pages long before you get to the recipe, so let’s get right to it!!
1 head cauliflower- chopped
4 med carrots - chopped
1 medium onion - diced
1 cup organic frozen green peas
3 tbsp balti curry seasoning
2 tsp turmeric
1 tsp coriander seeds
2 tsp garam masala
2 tsp pure Himalayan or Icelandic salt
2 tbsp garlic powder
1 tsp coarse black pepper
1 can organic chickpeas
1 jar of organic tomato paste
2 to 3 cups of spring water
1 can organic coconut milk
Olive oil or avocado oil for cooking.
You’ll also need a really good cast-iron or stainless steel wok, that way you can sauté, and cook everything in one pot. If you don’t have one here’s a really good one that I have that’s perfect for this and other recipes.
Set your walk on high heat, chop your onion and throw it in your pan with about 3 tablespoons of olive oil or avocado oil. Sauté until edges start to turn brown, add in carrots. Sauté for another 5 to 6 minutes.
Next make a well in the middle by pushing the vegetables up onto the sides. Add an additional 2 to 3 tablespoons of oil, and combine all the spices in the center, toss around until they are brown and covered with the oil. Then combine with the onions and carrots.
Next, add the tomato paste, and about 1 cup water. Combine. Add chopped cauliflower, chickpeas, and coconu milk. Add an additional 2 cups water. Toss to combine with garlic powder, salt and pepper. Cover and simmer at medium heat, occasionally tossing until vegetables are soft. add peas for the last five minutes and toss again.
Serve over organic basmati or jasmine rice. Yours in health,
Check out my Instagram page to see the recipe in action!