Hot Coconut Vegetable Curry Recipe

Name: Hot Coconut Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 onion, diced; 3 garlic cloves, minced; 2 tablespoons ginger, minced; 1 tablespoon cumin seed; 1 teaspoon ground coriander; 1 teaspoon cayenne pepper; 3 tablespoons curry powder; 1 (14 ounce) can coconut milk; 2 cups water or 2 cups broth; 1 (350 g) package firm tofu, cubed; 1 (15 ounce) can chickpeas; 2 small potatoes, cubed; 1 sweet potato, cubed; 1 carrot, diced; 2 cups cauliflower florets; 1/2 cup peas; 1 bunch cilantro, washed and chopped; 2 tablespoons unsweetened coconut; 1 lemon, sliced

Servings: persons

1 tablespoon canola oil
1 onion, diced
3 garlic cloves, minced
2 tablespoons ginger, minced
1 tablespoon cumin seed
1 teaspoon ground coriander
1 teaspoon cayenne pepper
3 tablespoons curry powder
1 (14 ounce) can coconut milk
2 cups water or 2 cups broth
1 (350 g) package firm tofu, cubed
1 (15 ounce) can chickpeas
2 small potatoes, cubed
1 sweet potato, cubed
1 carrot, diced
2 cups cauliflower florets
1/2 cup peas
1 bunch cilantro, washed and chopped
2 tablespoons unsweetened coconut
1 lemon, sliced

1
Fry onion, garlic and ginger in large pot until onion appears translucent.
2
Add the spices and continue to cook for 2 minutes, constantly stirring.
3
Stir in the coconut milk, water, chickpeas and tofu and bring to boil.
4
Add the vegetables and bring curry to a simmer. Continue to cook until all vegetables are tender.
5
Before serving, take off the heat and stir in the cilantro.
6
Garnish with the coconut and a slice of lemon.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 onion, diced, 3 garlic cloves, minced, 2 tablespoons ginger, minced, and more.

Yes, Hot Coconut Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Coconut Vegetable Curry

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