Description
Easy vegan curry made with coconut milk, warming spices, and your favorite veggies. Serve over quinoa or cauliflower rice or by itself!
Ingredients
The Quickest Vegan Curry
- 1 tsp avocado oil (or sub 1/4 cup vegetable broth if oil-free)
- 1/2 white onion, diced
- 1/8 tsp garlic powder
- 2 TBSP red curry paste
- 1 cup chopped broccoli
- 1 cup chopped carrots
- 1 cup snow pea pods
- 1 cup chopped cauliflower
- 1 14 oz. can coconut milk light
- 1/2 cup filtered water
- 2 cups cooked quinoa, for serving
For serving
- fresh squeezed lime
- cilantro
- red pepper flakes
- sriracha
Instructions
- Add the avocado oil to a large pan over medium heat.
- Once it’s warm, add the onion and sauté for 3-5 minutes until it’s fragrant and translucent.
- Add in the garlic powder and red curry paste. Sauté for a few more minutes until the red curry paste dissolves.
- Add in chopped vegetables and cook for 5 minutes, until tender crisp, stirring often.
- Pour coconut milk over veggie mixture and add in filtered water.
- Bring to a low-boil over medium heat, then reduce heat to medium low, cover, and cook for 15-20 minutes, until the vegetables are very tender and the soup is thick and creamy.
- Serve the curry over cooked quinoa with a squeeze of lime, chopped cilantro, and red pepper flakes.
- Store any leftovers in an airtight container in the refrigerator for 3-5 days and reheat before serving.
Notes
Prep Time doesn’t include time to cook quinoa
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free