Vegan Coconut Curry Stew (Total Time: 30 minutes, Serves: 4-6)
I’m not sure what part of me thought making a video would be less effort than a regular blog post, but it was dark out, I wanted curry, and I had a feeling it would turn out, so I propped my phone up on a shoe box and voila, here we are. If you ignore the poor lighting, video quality, and the weird cuts from my poor editing skills, this recipe actually turned out quite good. While this video took me literally weeks to get posted due to extreme laziness, it’s up in time for all the cold weather coming your way!
Ingredients:
2 tbsp olive or coconut oil
1/2 a white onion
1-2 cloves of garlic
1/2 a head of cauliflower
2 bell peppers
5 carrots
1 cup chopped kale
1 can of chickpeas
1 cup vegetable broth
1 can of light coconut milk
2-3 tbsp curry powder
salt and pepper to taste
Directions:
1: Start by heating your oil up in a big pot on medium high heat.
2: Next, dice up your onion and garlic.
3: Add your onions to the pot and let them cook down. In the meantime, chop your veggies into small cubes or pieces of even sizes. Once your onions become lightly brown, add in your garlic and stir.
4: Next, dump in all of your veggies except for your kale. Stir the veggies around and allow them to get lightly golden, then stir in your curry powder, salt, and pepper.
5: Dump in your coconut milk and vegetable broth. Open your can of chickpeas and strain out the bean juice, then add your chickpeas to the stew. Stir well, then turn the heat down to low and let it cook for 20 minutes.
6: Stir up your stew and taste it. If it’s not spicy enough for you, add a little more curry powder and stir again. If you’re pleased with the seasoning, take your stew off the heat.
7: You can eat this as is, or spoon it over rice or another grain. Enjoy!
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