How To Make Vegan Curried Coconut Stew
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1 zucchini, sliced
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
- 1 cup chickpeas, cooked
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Heat coconut oil in a large pot over medium heat.
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Add onion and garlic, sauté until translucent.
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Add bell pepper, carrots, and zucchini. Cook for 5 minutes.
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Stir in curry powder and turmeric, cook for 1 minute.
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Pour in coconut milk and vegetable broth. Bring to a simmer.
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Add chickpeas and frozen peas. Cook for another 10 minutes.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 13g
- Sodium : 600mg
- Total Carbohydrates : 32g
- Dietary Fiber : 8g
- Sugar : 8g
- Protein : 9g
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