Global eats | Healthy eating/specialty diet | Mains and Entrees | Recipes | Savory | Vegan

Coconut curry (clean eats/vegan)

June 3, 2014

I’ve always been a HUGE fan of Japanese and Thai curries but I either 1) never get around to ordering it because I want to try something else, 2) it’s rarely vegetarian, 3) don’t get to order it because it’s too spicy for everyone else at the table -coughlilbuncough- or 4) I think about it’s high fat content. So as you can see, there always seemed to be one excuse or another for me to make to NOT have curry. Why am I telling you all this? Well, it’s because I finally figured out a way to resolve all the problems by making my own curry! I honestly don’t know why I didn’t think of this sooner because it would of solved A LOT of problems for me…I mean making it at home as a meal means that I won’t have any other choices availiable, making it at home also means I can add in as many veggies as I want and dictate the spice level AND making it at home means I know exactly what’s in it.

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Simple. Clean. Ingredients:

2 teaspoons coconut oil
1 onion diced
5 cloves garlic minced
1 cm ginger minced
1 medium broccoli (cut into florets)
2 carrot sliced
1 cup corn nibbles (optional)
150g diced medium firm tofu (or chicken or both)
1 1/2 cup coconut milk (if not, any milk is fine)
1/3 cup vegetable stock (or chicken stock or water)
2 tablespoons curry powder
1 teaspoon salt

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Let’s get cooking:

1. Saute the ginger, garlic and onion in a sauce pan with coconut oil until golden brown.Then, blend everything along with the curry powder and salt in a blender or food processor. Set aside.

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2. Saute your chicken (if using) until lightly golden.

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3. Stir in the tofu and blended onion mixture.

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4. Add in the milk and stock. Let the mixture cook covered on medium heat for 10 minutes.

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5. Reduce the heat to medium low heat and add the veggies. Let the mixture simmer uncovered for 5 minutes.

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6. Serve over rice or quinoa.

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Anyways, like I briefly mentioned earlier, this curry recipe is a healthier version of coconut curry and it’s PACKED full of veggies! Oh and to make it extra heart healthy, instead of using (coconut) cream, I used coconut milk instead to lower it’s overall fat content!

 

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