I have really grown to love curry’s, especially since they are so amazingly simple! Now, I don’t make my own curry paste (I’m not that cool) but you can buy great vegan curry paste anywhere. I prefer green, but use whichever you like. Scroll all the way down for the best coconut curry recipe!
The colors are amazing, because of the addition of my favorite spice: turmeric! It tastes amazing and is so great for your health. By the way, feel free to use any veggies you want. I love bean sprouts, broccoli and sugar snap peas, but any veggies work in this amazing curry!
| Cook Time | 30 mins |
| Servings |
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Ingredients
- 140 grams Basmati rice
- 200 grams Sugar snap peas
- 1 Onion (red) diced
- 1 Red bell pepper sliced
- 1 tbsp. Fresh grated ginger
- 50 grams Bean sprouts
- 45 grams Broccoli florets (1 small broccoli)
- 2 tbsp. Green curry paste
- Splash water
- 1 tbsp. Olive oil or coconut oil
- 180 grams Vegan meat crumbles
- 200 ml coconut milk
- 1 tsp. Turmeric
- Salt & pepper
Ingredients
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Instructions
- Cook the rice and set aside. Leave the lid on the pan so it stays warm.
- Heat a large wok or saucepan over medium-high heat with the olive oil. Add the grated ginger and curry paste. Bake until the flavors are released (a minute or two).
- Add water, coconut oil and all the veggies. Put a lid on the wok or saucepan and cook for about 8 minutes until the veggies are tender.
- Heat a seperate saucepan over medium heat with a little oil and add the vegan meat crumbles. Cook for a few minutes.
- Stir the meat crumbles through the coconut veggie mixture.
- Add turmeric, salt and pepper.
- Put some rice on a plate and spoon lots of sauce over the rice. Serve with a green salad, fried onions or raw cashews (yum!). Enjoy!
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