veggie coconut curry

veggie coconut curry

You say vegan, I say veggie, let's call the whole thing plant-based!  Popping with color, bright as button mushrooms and fresh fragrances, mmmmmm!!! The scent of the steam is sensational - it's making us all a-alliterationy! And of course you've had a coconut curry, but have you added that special something, a plant or animal based butter to it - extra creaminess to a creamy coconut - and keto!! Slurplisicous!!!

 

INGREDIENTS

1 cup vegan butter 
1-2 garlic cloves, thinly sliced or minced 
1 piece ginger, peeled & minced 
1 stalk lemongrass, cut into 3 pieces 
½ green or red bell pepper, thinly sliced 
2 scallions, thinly sliced, keep white & green parts separate 
2 ½ tbsp vegan red curry paste 
1 medium zucchini, diced 
1 medium carrot, diced 
1 ½ cup unsweetened full-fat coconut milk 
1 cup low-sodium vegetable stock 
3 tbsp tamari or coconut aminos 
3 tablespoons unsweetened almond butter or peanut butter 
5-6 white button mushrooms, sliced
1 tsp sea salt 
1 cup baby spinach
Black pepper, optional

 

TOOLS

knife. spoon. measuring spoons & cups . cutting board. grater, large soup pot

 

DIRECTIONS

  1. In a large soup pot, melt vegan butter over medium heat
  2. Add garlic, ginger, and lemongrass; cook till fragrant.
  3. Add bell pepper and scallion whites; cook till fragrant.
  4. Add curry paste; stirring constantly until fragrant, about 1 minute.
  5. Add zucchini, carrot, coconut milk, vegetable broth, tamari, almond butter, white button mushrooms, and sea salt.
  6. Cook until vegetables are tender, about 8-10 minutes. Taste and adjust seasonings, if necessary. 
  7. After 8-10 minutes, add spinach and half of the scallion greens to wilt. Remove from heat and serve.
  8. Top with black pepper and the other half of scallion greens.

Notes

- Serve with shirataki rice, a great low-carb rice alternative.
- Any nut or seed butter will work, nutrition information was calculated by using unsweetened almond butter.
- Can add tofu or other vegan meat options to curry after the 8-10 minute mark. Then cook for an additional 5 minutes.

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