veggie coconut curry

veggie coconut curry

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.


- 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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