Vegan Coconut Curry

I don’t even like coconut, but I love coconut curry. It’s warm, comforting and filling. Plus, coconut (and curry) have many health benefits.

This coconut curry is a recipe of mine that I’ve adapted from a recipe on the back of a coconut milk can over the last few months.

If you don’t like green beans and carrots, you can try other vegetables. Asparagus and cauliflower work well.

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Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients

• 1 can coconut milk
• 1 tbsp curry powder
• 1-2 tbsp soy sauce
• 1.5 cups green beans, cut
• 2 carrots, sliced
• 1/2 onion, chopped
• olive oil 
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 2 cups jasmine rice, prepared (there is time to prepare it after starting the curry)

Cooking Directions

1. Steam green beans and carrots just until tender.
2. Saute the onion in olive oil in a sauce pan until aromatic.
3. Add in the steamed vegetables, curry powder, cinnamon, ginger and soy sauce. Stir to coat the vegetables.
4. Add the coconut milk. Reduce heat, cover and simmer for about 15 minutes.
5. In the meantime, prepare the rice if necessary.
6. Stir the coconut mixture and serve with the rice.