Dinner

Vegan Curry Recipe

Rating 5.0
| 0
ingredients
26
steps
7
time
50m
Vegan curry is an exotic, flavorful and comforting dish. Potatoes and butternut squash are simmered with vegetables in a luscious blend of coconut milk and spices for a creamy and indulgent meal.
time
50m
ingredients
26
yield
8 servings
Servings:
8
2 cup(s)
filtered water
3 cup(s)
medium diced potatoes
3 cup(s)
medium diced butternut squash
2 tblsp
high heat cooking oil
2 cup(s)
medium diced peeled carrots
2 cup(s)
medium diced onions
2 cup(s)
medium diced bell peppers
2 tblsp
chopped garlic
2 tblsp
chopped ginger
2 tblsp
minced lemongrass
1
large strip of galangal root
6
kaffir lime leaves
3 cup(s)
coconut milk (see notes)
2 tblsp
coconut sugar
1 tblsp
smoked papirka
1 tblsp
salt
1 tsp
black pepper
1 tblsp
turmeric powder
1/2 cup(s)
chopped cilantro
1/2 cup(s)
chopped fresh basil
2
limes, zested and juiced
2
small red chilies
2 cup(s)
quartered artichoke hearts, for garnish
fresh basil, for garnish
cilantro, for garnish
1
lime, zested and juiced, for garnish
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Step 1
Measure and prep all ingredients.
Step 2
In a large pot, bring two cups of filtered water to a boil. Add the potatoes and butternut squash. Cover and steam until 3/4 of the way cooked.
Step 3
Stir in oil, carrots, onion and bell peppers and steam until cooked.
Step 4
Add garlic, ginger, lemongrass, galangal root and kaffir lime leaves. Simmer.
Step 5
Using a blender, blend together coconut milk, sugar, smoked paprika, salt, pepper, curry powder, turmeric, cilantro, basil and chilies.
Step 6
Pour the blended coconut mixture over the curry and drop the heat to low. Stir in the zest and juice of two limes.
Step 7
Garnish the vegan curry with artichoke hearts, fresh basil, cilantro and lime. Serve hot over rice, quinoa or your favorite gluten-free option. Enjoy!

Notes:

3 cups of coconut milk is equal to two 13.66-ounce cans of coconut milk. 

Nutrition Per Serving
View All
CALORIES
368
FAT
22.2 g
PROTEIN
7.1 g
CARBS
42.9 g

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