Coconut Curry Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
519 kcal
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Course
Main Course
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Cuisine
Thai
Coconut Curry Recipe
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This creamy vegan coconut curry recipe is full of flavor. Ready in 30 minutes it's a cozy dish that's equally healthy and satisfying.
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Ingredients
- 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
- 3 tablespoons Thai red curry paste plus 2 teaspoons
- ¼ teaspoon red pepper flakes
- 6 small/medium carrots peeled and cut into ¼-inch-thick rounds (about 2 cups)
- 2 large red bell peppers cored and sliced
- 2 cans light coconut milk (14-ounce cans)
- 2-4 teaspoons Coconut Sugar brown sugar, or turbinado sugar
- 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
- 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
- 2 tablespoons rice vinegar
- 1 cup frozen peas
- chopped fresh cilantro for serving
- Prepared brown rice or quinoa for serving
Instructions
- Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
- Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
- Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
- Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.
Notes
- through.
- TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
- TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
- TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.
Nutrition Information
Show Details
Serving
1(of 4), with 1/2 cup prepared brown rice
Calories
519kcal
(26%)
Carbohydrates
68g
(23%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Potassium
785mg
(22%)
Fiber
13g
(52%)
Sugar
12g
(24%)
Vitamin A
15362IU
(307%)
Vitamin C
127mg
(141%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1(of 4), with 1/2 cup prepared brown rice | |
| Calories | 519kcal | 26% |
| Carbohydrates | 68g | 23% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 785mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 15362IU | 307% |
| Vitamin C | 127mg | 141% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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