This vegan coconut curry is just as tasty as it's colorful! And best of all, it's so easy to make.
This curry is the perfect comfort food, and the best thing about it is that in only takes about 25 minutes to make. It's vegan and packed with healthy proteins.
We used eggplants, carrots, fennel, cabbage and kale but you can use any type of vegetables you like. You can also replace the quinoa with any other type of grain or skip it altogether.
You can also top it with some chopped peanuts, Mehdi always does :)
Flavorful, Healthy, Filling
Let's get cookin'
Serves: 3 Prep time: 15 min Total Time: 25 min
Ingredients
100 g Quinoa (uncooked)
200 g Carrots (peeled and cut into rounds)
400 ml Coconut Milk (1 can)
1 1/3 tbsp Curry
1/2 tsp Cinnamon
1/2 tsp Salt
A pinch of Cayenne
100 g Eggplant (cut into cubes)
40 g Fennel (sliced)
30 g Kale (shredded)
30 g Cabbage (shredded)
50 ml Oatmilk (optional)
For the Garbanzo Beans
1 tsp Coconut Oil
439 g Garbanzo Beans (1 can)
1/2 tsp Paprika Powder
1/4 tsp Cayenne
1/4 tsp Cumin
A pinch of Salt and Pepper
Instructions
Cook the quinoa according to the instructions on the package. We used 250 ml water for 100 g quinoa.
In a saucepan, bring the peeled and cut carrots, coconut milk, curry, cinnamon and salt to a boil - lower the heat and let simmer covered for 8 min.
In a separate saucepan, heat the coconut oil and add the garbanzo beans and all the spices. Combine well, and fry until browned. Set aside.
Add the cubed eggplant, slided fennel, shredded kale and cabbage to the curry. If you want it to be a bit more liquid, you can add some plant based milk. Bring it back to a simmer and leave for about 3 min. Taste and add spices as needed.
Add the chickpeas to the curry or sprinkle them on top when serving. You can also sprinkle some peanuts if you like :)
Enjoy!
Nutrition facts
The information shown is an estimate provided by an online nutrition calculator.
It should not be considered a substitute for a professional nutritionist’s advice.
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