Sometimes it has to go quick, but you still want to eat healthy. Try out this super quick, tasty Vegan Coconut Curry recipe. It’s also great to bring with you in a plastic container (like a Tupperware). I used to prepare this in the evening and bring it for lunch the other day. If you have a microwave at school or work you can simply heat it up. Or eat it cold as a salad, it still tastes great.
Prep time: 10 Minutes
- 2 teaspoons of coconut oil
- 1 Leek
- 1 Zucchini
- 3 Mushrooms
- 1 carrot
- 2 dl (1 cup) of coconut milk
- Spices: curry powder, chili, sea salt, pepper (to taste)
- Fresh coriander and ginger (optional)
- You can also add tofu and/or potatoes to this recipe (note that with potatoes it will take a bit longer)
Chop all the ingredients into cubes. Melt a bit of coconut oil* in a saucepan and fry the leek together with the ginger. Add the carrot chunks and fry for a few minutes, then add the zucchini with the mushrooms (you could also add tofu, corn, eggplant, peppers and other veggies. Note that I used the ones above because I needed it to be ready quick).
Now add the coconut milk and then the condiments to taste. I added curry, fresh coriander and a bit of cayenne pepper to add a spicy note. But you’re free to use whatever you have and like.
Cook for another 5 minutes until the carrots become soft – ready!
Lunch variation: If you want to make this dish more filling, add some potatoes together with the leek. Potatoes work great in this recipe and you won’t be hungry for the whole afternoon.
*if you don’t have coconut oil at home you can use an alternative oil that is stable when heated (e.g peanut oil, sunflower oil).
Do you have suggestions or did you use additional ingredients?
Let me know in the comments.