Name: Fast coconut curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; 1⁄4 piece Onion; 85 g Mushrooms; 1 cm Fresh ginger; 0 hands Fresh coriander; 135 ml Coconut milk; 3⁄4 Tbsp Olive oil (extra vierge); 45 g Sugar snaps; 1⁄4 tsp Dried turmeric; 135 ml vegetable broth; 0 hands Green Asparagus; to taste Yellow Curry Powder

Legumes

Julie van den Kerchove

Dinner

This quick coconut curry is one of my favorite one-pot dishes. All you have to do is cut some vegetables, pull open a can of coconut milk, add spices and you're done!

Keto

Vegetarian

Vegan

Fast coconut curry

 Chop the onion, ginger and turmeric. Fry them in two spoons of coconut or olive oil in a large pot. 

 Meanwhile, cut the mushrooms into wedges. Add them to the pot and cook until golden brown. 

 Crack the hard bottom of the green asparagus and cut them in half. Add them to the cooking pot along with the coconut milk and stock. Season with sea salt and curry powder. Put the lid on the pot and let the vegetables simmer for 5 minutes or more on a medium-low heat, until al dente. 

 Add the snow peas just before serving. Simmer for another minute. 

 Serve with coriander and possibly a portion of cauliflower &#39;rice&#39; 

 TIP:  I used 1 teaspoon of sea salt and 2 teaspoons of curry powder. • To save extra time, you can also use a bag of mixed frozen vegetables. Make sure that they do not contain additives such as sugar. • Do you often exercise and need more carbohydrates for energy? Then add some cubes of pumpkin or sweet potato. You can also serve with tempeh or other protein of your choice for extra proteins. 

Fast coconut curry

Fast coconut curry

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Vegan snickers

Living the Green Life

Smokey Pulled Pork

Culicool

Bell pepper frittata with avocado salsa