A super simple, veggie-packed, vegan and gluten free curry recipe that will please a crowd. Heavy on the coconut milk and light on the spices, this Veggie Coconut Curry is warm, definitely comforting, very satisfying, rich but healthy, and loaded with healthy veggies!
Ingredients (for 2)
1 tbsp olive oil
1 onion, peeled and diced
2 cloves garlic, minced
1/2 cup carrots, peeled and sliced thinly
1 small (green or yellow) zucchini, sliced
1/2 yellow bell pepper, diced
1/4 cup diced tomato
1 cup veggie stock
2 tbsp powdered curry
2 tsp powdered curcuma
Pinch cayenne or 1 dried red chili, diced (optional)
30 cl coconut milk
1/2 cup canned chick peas
3/4 cup quinoa
1- Place a large casserole over medium heat. Start heating olive oil with onion and garlic for about 5min.
2- Add carrots, zucchini, bell pepper and tomato. Pour in the veggie stock, add the curry, curcuma and chili, and cover for 10min.
3- Add the chick peas, quinoa and coconut milk: cover and let it simmer over low heat for another 15 min.
4- Serve in large bowls and enjoy!
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