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:
- 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
- cut all the veggies
- heat up a deep pan
- when it’s hot, throw in the mushrooms first and let them sweat
- then add the onion, garlic, and ginger (garlic and ginger minced) and add some water or veggie broth to sautée
- let this sautée for 2-3 minutes and stir every once in a while (add more liquid if needed)
- add zucchini and pepper and sautée for 3-4 minutes
- add cauliflower
- 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
- you could also add some broccoli, I didn’t have any on hand unfortunately
- in a tall bowl whisk together the coconut milk, curry paste, veggie stock, and potato starch
- add the mixture to the pan with the veggies
- add the red lentils
- let it cook for about 10-12 minutes
- you might need to add a little more liquid as you go along
- enjoy!