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!!!
INGREDIENTS1 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
knife. spoon. measuring spoons & cups . cutting board. grater, large soup pot
- In a large soup pot, melt vegan butter over medium heat
- Add garlic, ginger, and lemongrass; cook till fragrant.
- Add bell pepper and scallion whites; cook till fragrant.
- Add curry paste; stirring constantly until fragrant, about 1 minute.
- Add zucchini, carrot, coconut milk, vegetable broth, tamari, almond butter, white button mushrooms, and sea salt.
- Cook until vegetables are tender, about 8-10 minutes. Taste and adjust seasonings, if necessary.
- After 8-10 minutes, add spinach and half of the scallion greens to wilt. Remove from heat and serve.
- 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.