This skinny vegetable coconut curry is both vegan and paleo friendly. I’ve made lots of curries over the years but this is my first time posting one of my recipes. This is an Indian curry, using madras curry powder from Koshys that I got at my local Indian market. You can also use your curry powder of your choice or find the one I used online. I normally cook with full fat coconut milk from Native Forest, but I for this recipe I  used what was available at Trader Joes, and the consistency of their coconut milk is very light. So I would err on the side of using a light coconut milk if you have the option of choosing a light or full fat version.

This recipe ended up making a lot of food and curry freezes well, so I plan on using this recipe in the future for meal prepping. It would go great on it’s own to eat like a stew if you are paleo, but my husband prefers it with rice, and I don’t mind a little bit of gluten free rice on occasion. Either way, this curry will be a big hit.

Skinny Vegetable Coconut Curry

 

Print

Prep time

45 mins

Cook time

150 mins

Total time

3 hours 15 mins

 

Author: Lauren Bolanos

Serves: 8

Ingredients

• 1 (15 oz) can of tomato sauce (about 2 cups)
• 1.5 (13.5 oz) cans of coconut milk (about 3.5 cups)
• 1 large yellow onion
• ½ tsp sea salt
• 1 tsp grated fresh ginger
• 3 tbsp madras curry powder (Koshys brand)
• 5 carrots chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1.5 lbs of chopped cauliflower
• 5 cloves of garlic minced
• 2 tbsp of avocado oil

Instructions

1. Add 1 tbsp of avocado oil to a large pot or dutch oven on medium heat.
2. Then add chopped onions and let them sweat for 5-10 minutes until they are reduced in size.
3. Then add second tbsp of avocado oil, minced garlic, grated fresh ginger, and curry powder to pot and stir for a few minutes.
4. Add half a can of coconut milk to the pot, and scrape any curry powder or garlic stuck to bottom of the pan.
5. Then add chopped cauliflower, carrots, and bell peppers to pot. Vegetables should start to cook and steam in the coconut milk.
6. Add 1 can of tomato sauce and the rest of the coconut milk and bring liquid to a boil.
7. Then reduce liquid to a simmer, and let it cook on low for a few hours or until vegetables are cooked to desired firmness.

3.3.3077

Save

Save

Save

Save