Vegan Coconut Curry
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Combine the turmeric powder ground ginger crushed red pepper pepper and red curry paste and stir.
Vegan coconut curry. Instant Pot Coconut Chickpea Curry is a creamy vegan curry perfect for those busy weekdays. Add the carrots and bell pepper and sauté for 3 to 4 minutes until slightly softened. And because its so satisfying and flavorful I think it would be especially great.
You start off with some onions and garlic and sauté them in some olive oil with curry powder cumin and coriander powder. Some of the key ingredients in the vegan sauces are coconut milk tomato ginger garlic and of course lots of spices. This curry is fabulous when youre craving Thai food thats quick and hearty.
Place the rice on to cook according to pack instructions. Just add more coconut milk until you reach your desired heat level. Add curry paste and cook a few minutes more until fragrant.
Add curry powder cayenne or chili pepper veggie stock coconut milk another healthy pinch of salt and stir. By doing this we get an Indian-feel recipe and flavour with a more creamy rich and slightly sweet sauce. Stir in the broth coconut milk and rice.
Add the coconut milk and 200ml cold water or veg stock if you have it then simmer gently over a low-medium heat for 10 minutes being careful not to let the curry boil or it will split. This vegan coconut curry uses both. Made with staple pantry ingredients this one-pot meal with pot-in-pot brown rice will make up for a perfect wholesome meal.
Not only is this spice vegan but also gluten-free. Healthy Vegan Curried Chickpeas. 0 1795 Less than a minute.
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