"Brightening up a rainy #September (?!) with a colorful #veggiecurry. It's been our new weekly summer favorite, and a great way to integrate anything into it for a #onepot delicious meal. In this one that I made last night there are chickpeas + zucchini + okra + asparagus + orange bell peppers + a few fresh cherry tomatoes + red cabbage sprinkles + rain-kissed cilantro leaves and flowers + #urfabiber pepper flakes. ? I remember in our high school cafeteria in #HongKong, you could purchase curry sauce with rice for lunch (with meat cost more) I guess it was my lunch most days because I haven't stopped loving a plain old comforting sauce and rice. ? #yommme
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Here's the #recipe: Before you make the sauce, in a large stockpot, sauté any vegetables (cut into bite-sized pieces) Cook until just softened. Remove from the pot to let rest while you prepare the sauce. .
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COCONUT CURRY SAUCE
2 Tbsp olive oil
1/2 an onion, peeled and chopped
2 garlic cloves, peeled and minced .
1" fresh gingerroot, grated
1 tomato, chopped
1 red chili, seeds removed (optional)
2 Tbsp tapioca starch
1 tsp cumin
1 tsp caraway
1 tsp turmeric
½ tsp cardamom
½ tsp sea salt
1 can full fat coconut milk
1 cup filtered water
In a stock pot, heat the oil on medium heat and sauté the onion, garlic and fresh ginger for 3-5 minutes until softened. Add the chopped tomato, chili, tapioca starch, spices and salt and cook for a further minute. Gradually pour in the coconut milk and water. Bring to a boil, then cover and simmer for 10-15 minutes. At this point you can blend the mixture for a smoother texture, but this isn't necessary. When ready to eat, reheat the curry and add the precooked vegetables and legumes to heat through. Serve with fresh shredded leaves of choice and fresh cilantro/coriander. Enjoy!!"
Coconut Veggie Curry
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Recipe Intro From conscious_cooking
This silky, wholesome coconut curry base allows you to highlight the seasonal veggies available in your area and is pretty much endlessly customizable to suit your preferences! Perfect for meal prepping, make a big batch to have for leftover lunches throughout the week.
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- Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 1 1/2 cups
Recipe Card
For the Coconut Curry Sauce
ingredients
- 2 tablespoons olive oil
- 1/2 onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 (1 inch) piece fresh ginger, grated
- 1 tomato, diced
- 1 red chile, seeds removed, if desired
- 2 tablespoons tapioca starch
- 1 teaspoon ground cumin
- 1 teaspoon caraway seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup water
Method
Step 1
In a stock pot, heat the oil on medium heat and sauté the onion, garlic and fresh ginger for 3-5 minutes until softened. Add the chopped tomato, chili, tapioca starch, spices and salt and cook for a further minute. Gradually pour in the coconut milk and water. Bring to a boil, then cover and simmer for 10-15 minutes. At this point you can blend the mixture for a smoother texture, but this isn't necessary.
Step 2
When ready to eat, reheat the curry and add the cooked vegetables and proteins, if using, to heat through.
For Serving
ingredients
- Cooked vegetables, cut into bite-sized pieces
- Cooked protein, (such as tofu, chicken, or shrimp)