Vegan Coconut Curry
Servings: 4 people
Vegan coconut curry is creamy, spicy, and is sure to keep you warm this winter! Full of vegetables, it’s so much better tasting, and better for you, than takeout!
- 1 tablespoon coconut oil
- ½ teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 cloves
- 2 stalks lemongrass, outer skin peeled and chopped into quarters
- 1 medium onion, diced
- 1 teaspoon sea salt
- 1 clove garlic, peeled and crushed
- 1 1-inch piece ginger, peeled and sliced
- ¼ to ½ teaspoon cayenne pepper
- 1 bay leaf
- 1 can (14oz/400g) whole peeled tomatoes
- 1 cup (240ml) water
- 1 can (14oz/400g) Chef's Choice coconut milk
- 7oz (200g) lotus root, peeled and sliced
- ¼ medium kabocha squash, sliced
- 7oz (200g) maitake mushrooms, stems cut off
Heat the coconut oil in a pot over medium heat, and add cumin seeds, coriander seeds, cloves, and lemongrass. Once the spices become aromatic and start to sizzle, add the onions and salt, and sautée for 10 minutes. Add the garlic and ginger, and cook for an additional minute.
Add cayenne pepper, bay leaf, tomatoes, and water to the pot. Bring to a boil and reduce the heat to low and simmer for 20 minutes. Let it cool slightly
While the curry is simmering, heat a pan with some extra coconut oil (or any other oil of choice) and cook the lotus root, kabocha squash, and maitake mushrooms. You may have to do this in a few batches, depending on the size of your pan. Cook the vegetables until they're golden on both sides. Take them out onto a plate until ready to serve.
Take the bay leaf and lemongrass out. Using either a blender or immersion blender, purée the curry and pour it back into the pot. Add coconut milk and simmer for 5 minutes. Serve in a bowl and top with cooked vegetables.