Fun Way to Prepare Tasty Vegetarian coconut curry

Vegetarian coconut curry. 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.

Tofu Vegan Nachos with Cashew Cheese Sauce. Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Highly requested Vegetarian Coconut Curry recipe. You can create Vegetarian coconut curry using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vegetarian coconut curry

1. It's 1 pk of button mushrooms.
2. You need 1.5 cups of fresh green peas boiled.
3. It's 2 of medium carrots diced.
4. You need 2 of large red onions diced.
5. You need 1/2 of green pepper chopped.
6. Prepare 2 of large tomatoes chopped.
7. It's 2 teaspoons of tomato paste.
8. You need 60 ml of coconut cream.
9. It's 4 tablespoons of sunflower oil.
10. Prepare 1 teaspoon of garam masala.
11. You need 1 teaspoon of cumin powder.
12. You need 1 teaspoon of curry powder.
13. You need 1 teaspoon of garlic powder.
14. It's 1 teaspoon of sugar.

Vegetable-loaded Thai vegan curry for Instant Pot or stove. I've made it for years and the. This Coconut Vegetable Curry is easy, satisfying, delicious, and VEGAN! Your taste buds will thank Neil tweeted about an amazing vegetable and chickpea curry he had made with coconut milk and it.

Vegetarian coconut curry step by step

1. In a blender put the chopped tomatoes, green pepper, tomato paste and 4 tablespoon water and blend. Set aside.
2. In a medium sized pot, heat the oil then put in the onions and fry until they start turning transluscent..
3. Add the garam masala, cumin and curry powder and stir. Let the spices cook for 5 minutes while stirring frequently..
4. 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..
5. After 5 minutes the liquid from the mushrooms should have dried up. Continue stirring until the mushrooms start browning..
6. Add the diced carrots and stir and let it cook for 5 minutes while stirring often..
7. Add the boiled peas and stir to mix. Let it cook for a further 5 minutes..
8. Add the tomato mix, garlic powder, sugar and salt to taste. Stir and let simmer covered on low heat for 10 minutes..
9. 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..
10. Add the coconut cream and simmer uncovered for 5 minutes, stirring frequently to avoid curdling..
11. After 5 minutes switch off the cooker and serve. Enjoy!!.

This delightful vegetarian curry dish from the slow cooker is made creamy with the use of coconut cream and given heat from the curry powder, chili powder, red pepper flakes, and cayenne pepper. EASY coconut curry with chickpeas and Indian spices. This garbanzo bean curry skips the. Try this slow cooker vegetarian coconut curry! It's super easy and filled with incredible flavors and Add the rice, spices, vegetable broth, coconut milk and salt and pepper.