Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegetarian coconut curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This Thai Vegetarian Coconut Curry recipe is an easy, flexible Thai curry recipe that transforms boring weeknight dinner into an exciting meal! Vegans and vegetarians should watch out - many curry pastes contain fish derivatives and it's This vegan coconut curry uses both. Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber.
Vegetarian coconut curry is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Vegetarian coconut curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have vegetarian coconut curry using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vegetarian coconut curry:
- Take 1 pk button mushrooms
- Get 1.5 cups fresh green peas boiled
- Make ready 2 medium carrots diced
- Make ready 2 large red onions diced
- Make ready 1/2 green pepper chopped
- Make ready 2 large tomatoes chopped
- Make ready 2 teaspoons tomato paste
- Get 60 ml coconut cream
- Make ready 4 tablespoons sunflower oil
- Get 1 teaspoon garam masala
- Get 1 teaspoon cumin powder
- Make ready 1 teaspoon curry powder
- Prepare 1 teaspoon garlic powder
- Get 1 teaspoon sugar
Use storecupboard ingredients including lentils and chickpeas, fresh veg such as aubergine and cauliflower, or paneer cheese. Our best vegetarian curry recipes have been created to make the most of seasonal veg. From Bombay egg and potato curry, to creamy coconut and peanut curry and Keralan runner bean curry. And if you love vegetarian curry recipes, also try our coconut vegetarian korma!
Steps to make Vegetarian coconut curry:
- In a blender put the chopped tomatoes, green pepper, tomato paste and 4 tablespoon water and blend. Set aside
- In a medium sized pot, heat the oil then put in the onions and fry until they start turning transluscent.
- Add the garam masala, cumin and curry powder and stir. Let the spices cook for 5 minutes while stirring frequently.
- After 5 minutes the onions will have started browning. Add the mushrooms and stir together. Reduce the heat to low and cover for 5 minutes. The mushrooms will begin to release its liquid.
- After 5 minutes the liquid from the mushrooms should have dried up. Continue stirring until the mushrooms start browning.
- Add the diced carrots and stir and let it cook for 5 minutes while stirring often.
- Add the boiled peas and stir to mix. Let it cook for a further 5 minutes.
- Add the tomato mix, garlic powder, sugar and salt to taste. Stir and let simmer covered on low heat for 10 minutes.
- After 10 minutes of simmering the tomato mix will have reduced to a thick sauce. Add 1 cup of hot water, stir and let it simmer covered for a further 10 minutes.
- Add the coconut cream and simmer uncovered for 5 minutes, stirring frequently to avoid curdling.
- After 5 minutes switch off the cooker and serve. Enjoy!!
This coconut lentil curry recipe is ridiculously simple to make. Five bucks says you're going to look at the. This recipe is vegetarian, vegan and gluten free for all to enjoy. *Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. Vegetable-loaded Thai vegan curry for Instant Pot or stove. Packaged CURRY PASTE for Thai cooking is commonly made with Thai chili pepper, lemongrass, galanga, and kaffir lime peel.
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