Now this is what we call soul food - nourishing, plant based goodness that doesn't take four goes to nail. This Coconut Turmeric Vegan Curry is the kind of recipe that makes your stomach feel like it's being given a warm hug and really, who doesn't love a cuddle?
Curries, or rather people when thinking about making curries always seem to suffer the same symptom - a general anxiety/apprehension. Fears that the flavour will be too bland, the texture won't be the *goldilocks* consistency of not too runny, not too thick, or that it'll take painstaking hours to make it from pot to plate are just some of the common misconceptions this amazingly tasty dish gets wrongfully accused of. You only need to make this super tasty, nutritious and down right easy curry to know all your fears are for nothing!
If you happen to be missing some of the spices then you can easily swap them out for a store-bought curry paste if you like. Just make sure to fry off the curry paste first for a minute to bring the flavours of the spices out before adding in the vegetables! Likewise, if you don't have all the vegetables you can always put in other vegetables to suit your fridge. Eggplants, red capsicums, cauliflower or broccoli are all beautiful in curries are can easily be added in!
We couldn't resist serving up this recipe in our Knowrish Well Coconut Bowls because seriously what doesn't look even BETTER in a coconut bowl?!
Curry is the kind of dish that you can make loads of and NOT get sick of your left overs so if your like us, make a big batch you can keep in the fridge for your lunches. We suggest storing for up to a week in the fridge. Time to get past your fears and get to making this delicious, heart warming curry instead!
COCONUT TURMERIC CURRY
GLUTEN FREE - VEGAN
PREP & COOK TIME: 1 hr
1 tbsp coconut oil
2 garlic cloves, sliced
1 cm ginger, grated
1 brown onion, sliced
1 tsp turmeric powder
1 tsp garam masala curry powder
1 tsp cumin powder
1 tsp coriander seeds
2 carrots, chopped
1 can chickpeas
1 medium sweet potato, chopped
1 can coconut milk
1 can diced tomatoes
1 cup spinach, roughly torn
1 lime, quartered
handful fresh coriander
sprinkle of black sesame seeds and turmeric coconut chips (optional)
- Heat coconut oil in a large pot on medium heat, add garlic, ginger, brown onion, herbs & spices and simmer until onions have browned.
- Add carrots, chickpeas, sweet potato, coconut milk and diced tomato and stir well. Cover and cook on medium heat for 30 mins.
- Before serving, mix the spinach through to wilt slightly. Dress each coconut bowl with fresh coriander, fresh lime juice , black sesame seeds and turmeric coconut chips.