Low-fat, Vegan Coconut Curry Recipe

Inspired by High Carb Hannah‘s Udon noodle recipe, I was in the mood for a vegan coconut curry today. It was a total experiment that turned out fantastic, so I wanted to share it with you.

Ingredients:

• rice (use what you like, I used organic white rice)
• 1 medium red onion
• 1-3 cloves of garlic
• a little piece of ginger
• 1 red pepper (of course you could also use yellow or green if you like)
• 1/2 head of a medium cauliflower
• 1 medium zucchini
• 200-300g of mushrooms
• 2-3 tbsps of red lentils
• potatoes (optional)
• broccoli (optional)
• 300-500 ml of coconut drink (not coconut milk, but the plant-based milk. I used Provamel Rice-Coconut Drink, for the german people out there)
• 2-3 tbsps of yellow curry paste
• 2 tbsps of potato starch (you could use other starch, like corn starch, too, if that is what you have at home)
• 1 tbsp of veggie stock
• water or veggie broth to sautée

Directions:

1. put on the rice – especially if you use some kind of brown rice, it will take quite a while, so make sure you take that step first
2. cut all the veggies
3. heat up a deep pan
4. when it’s hot, throw in the mushrooms first and let them sweat
5. then add the onion, garlic, and ginger (garlic and ginger minced) and add some water or veggie broth to sautée
6. let this sautée for 2-3 minutes and stir every once in a while (add more liquid if needed)
7. add zucchini and pepper and sautée for 3-4 minutes
8. add cauliflower
9. I had leftover potatoes that I added at this point. If you don’t have those, don’t worry, you can just leave them out
10. you could also add some broccoli, I didn’t have any on hand unfortunately
11. in a tall bowl whisk together the coconut milk, curry paste, veggie stock, and potato starch
12. add the mixture to the pan with the veggies
13. add the red lentils
14. let it cook for about 10-12 minutes
15. you might need to add a little more liquid as you go along
16. enjoy!

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