One Pot Vegan Coconut Curry
Intro: One Pot Vegan Coconut Curry
The great thing about this curry (besides that it’s super easy to make and basically you just need to clean one pot) is that you can add any veggies you wish! It’s totally customizable.
This one was made with the veggies that I had at home at the time, but I also recommend adding some broccoli, cauliflower, chickpeas and even some spinach; you’ll just have to replace some of the veggies or add more spices and more coconut cream. If you have any doubts ask me in the comments and I’ll be happy to answer them.
STEP 1: The Base
- Cut the onion and garlic into small squares.
- Heat the pot to medium heat.
- Sautee the onion and garlic with the olive oil stirring frequently, until softened. Add salt and pepper to taste.
Note: at this point you can add some fresh ginger too.
STEP 2: It’s Veggie Time
- Dice the carrot, zucchini and bell pepper and add them to the pot.
- Sautee for another minute or so.
STEP 3: Spice It Up!
- Add the turmeric, cumin, cinnamon and curry powder to the mixture; as well as another pinch of salt.
STEP 4: Sweet Creamy Coconut
- Add the coconut cream and water* to the pot. Stir well.
- Reduce the heat.
- Cover the pot and let it simmer for 10min.
Note (*): you can use 1½ can of coconut milk instead. You can also use only coconut cream for more thicker creamier curry.
STEP 5: Final Touches
- Cut the mushrooms into quarters
- Add the mushrooms and frozen peas to the pot. Stir and continue cooking for an additional 5min.
- Taste and adjust seasonings if needed.
STEP 6: Ready for the Gram
- Garnish with coconut cream, halved cherry tomatoes and some fresh coriander.
- You can eat it with a spoon or pita bread straight from the pot haha, almost no dishes at all!
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Jack-of-All 3 years ago
felipeaguayob 3 years ago
touchoflaura 3 years ago
felipeaguayob 3 years ago