You know, you’d think that since I’ve lived in Missouri my entire life I’d be used to this 80 to 40 degree nonsense that’s been happening for the last few weeks. But geez, it gets me every. single. year. But that’s ok, colder weather just means that I can keep putting warm soups and curries on my weekly meal plans.
I’m a huge fan of curry. I’m an even bigger fan of one pot meals. You all know I’m a minimalist – a minimalist at doing the dishes that is. All of the ingredients get thrown into one big pot, simmered for about 20 or so minutes, and then it’s ready for your bellies. Eloquently simple. It’s fantastic to sit down to a meal that tastes and looks like it took you all evening to make but in reality it only took about a half an hour. We could eat this curry dish every week – it’s that good. It’s also one of those dishes we fix for friends and family who are no quite sure about meatless meals. We never tell them that there is no meat or dairy until they say how good it is. It always surprises them. But then again, why is it that when people here the word “vegan” they think it tastes bad. Seriously, peanut butter is vegan….everyone like that! But I guarantee if someone labeled it vegan, they’d stop buying it. I don’t get it!
Anyway, I’ll get off of my rant. If you love curries but are too intimidated to give it a try, seriously add this to your weekly meal plan. I promise you it is SO EASY! It’s creamy, sweet, savory, with a hint of heat all in one. Curl up on the couch with a bowl of this on those cold, rainy days or eat it on a sunny day, I don’t care.
This also freezes really well if you find that it makes more than you can finish. I will also say that this is Oliver approved (he’s 11 months old). The complex flavors and soft veggies makes it perfect for little appetites and as a way to develop their tastes.
Vegan Coconut Curried Vegetables
Author: Megean Weldon
Prep and Cook Time: 30 minutes
Serving Size: Feeds 4
- 2 T olive oil
- 6 small red potatoes or 2 large russets, diced
- 3 large carrots, diced
- 1 small white onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, minced **I omit this when I feed this to Ollie as it already as a hint of spice without the jalapeno**
- 4 cloves of garlic, minced
- 1 tsp of salt
- Pepper to taste
- 1 tsp of powdered ginger or fresh ginger
- 2 T of yellow curry powder
- 1 14 oz can of crushed tomatoes
- 1 13.5 oz can of coconut milk **do not use lite**
- 2 T tomato paste **you can add more or less to thicken**
- Cilantro for garnish
- Add diced potatoes, carrots, onion, red bell pepper, and jalapeno to a heated pot with 2 T of olive oil.
- Saute, covered, until potatoes and carrots are soft and onions are translucent.
- Add garlic, salt, pepper, ginger, and curry. Saute for another few minutes on medium heat.
- Add the crushed tomatoes, coconut milk, and tomato paste.
- Simmer uncovered for about 20 minutes and has reduced slightly. It will thicken up.
- Serve on top of fluffy rice and garnish with cilantro.
- Optional: Add chopped cashews for a crunchy garnish.
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