Vegan thai coconut vegetable curry.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1.0 tbsp Coconut Oil4 stalks Green Onion1 cup Cauliflower4 clove Garlic1 cup, chopped Carrots, raw1 cup, pieces or slices Mushrooms, fresh4 tbsp red thai curry paste1.75 cup chickpeas1.75 cup fire toasted diced tomatoes1.0 cup seasons choice frozen peas1- 13.66 oz can lite coconut milk1.0 tsp Salt3.0 cup, chopped Kale
Gather all the ingredients and measure, chop, dice Etc. In a 3 quart Skillet or pot heat coconut oil over medium heat until simmering about 2 minutes. Add onions, garlic, cauliflower, carrots and mushrooms all at once, continue to heat and stir vegetables until become fragrant and slightly soft about 4 minutes. Clear space in the pot and add the curry paste allowed to sautee about a minute before stirring into vegetables. Add chickpeas, Tomatoes, peas, coconut milk and salt semicolon increase the heat enough to boil. After a few minutes reduce heat to low and simmer for about 15 minutes uncovered. Add kale and cover and simmer long enough to wield about 2 minutes. Serve over rice.
Serving Size: Makes 7- 1 cup servings
Number of Servings: 7.0
Recipe submitted by SparkPeople user TCRANE522.
Serving Size: Makes 7- 1 cup servings
Number of Servings: 7.0
Recipe submitted by SparkPeople user TCRANE522.
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 816.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 7.9 g
- Protein: 7.2 g
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