Coconut Curry | Gluten Free, Dairy Free, Vegan

Looking for a quick and easy curry to make that tastes almost like a massaman curry? This is for you!

Ingredients

2 TBS Olive Oil
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Tumeric
1 tsp Coconut Sugar
1 TBS Almond Butter
2 tsp Red Thai Curry Paste
3 Garlic Cloves
1 Onion (medium sized)
1 Thumb Size Piece of Ginger
8-10 Button Mushrooms
4 small Bok Choy
1 x 400ml can Coconut Milk
1 x 540ml can White Kidney Beans
1/2 cup Vegetable Broth
Salt and Pepper to taste
1 cup Brown Rice

Directions

  1. Start cooking your rice as per instructions on the package.
  2. Put the olive oil into the pot and turn your stove top to medium heat.
  3. Once the pot is warm, add all of the spices including: cumin, coriander, and tumeric. Once the cumin and coriander seeds start to pop, add in the onion, garlic, ginger and coconut sugar.
  4. Let the ingredients cook until the onions become translucent. Once this happens add in the almond butter and red Thai curry paste. Cook for 3 more minutes.
  5. Now add in the chopped up mushrooms and bok choy. Cook for another 3-5 min.
  6. Add the coconut milk, kidney beans and vegetable broth and cook on high until it starts to boil.
  7. Once the curry has started to boil, turn the heat off and add to cooked rice of choice.

Suggestions: as with any cooking, add a bit of salt with every step to help with increasing the flavour of the dish.

If you give this one a try, please do leave a comment below and let me know what you think!

LEW xoxo

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