One Pot Vegetable Curry Recipe

1Pot Vegetable Green Curry Minimalist Baker Recipes

WebJul 23, 2020 · Instructions. Heat a large pot or Dutch oven over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk (as original recipe is …

1. Heat a large pot or Dutch oven over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk (as original recipe is written) and reserve the rest of the can for later.
2. Cook until the coconut milk is bubbling and some of the liquid has evaporated and left more of the dense cream behind. This is a technique I learned from Hot Thai Kitchen to avoid using oil since the coconut milk releases its natural oil/cream content once cooked for a few minutes. Stir occasionally and turn down heat as needed to prevent burning.
3. Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes. Then add your mushrooms (if adding any animal protein or tempeh, do so now // if using tofu, I’d recommend cooking using this method and serving on the side of your curry for best texture). Adding your protein or mushrooms at this time allows them to infuse with the curry paste for richer flavor. Sauté for 3-4 minutes, stirring occasionally.
4. Next, add your bell pepper and stir to coat. I like adding bell pepper at this time to soak up some of the curry paste flavor. Then add your remaining coconut milk (total cans used should be 2 as original recipe is written) and vegetable broth. Stir to combine.

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Easy Vegetable Chickpea Curry Simply Quinoa

WebApr 18, 2023 · Put the broccoli, bell pepper, butternut squash, and chickpeas in the pot, and sauté for 2 more minutes. Add the rest of the …

1. Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and saute until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and saute for another 2 minutes.
2. Pour in the tomatoes, coconut milk, broth, and spices and season with salt and pepper. Bring the mixture to a boil. Once boiling, turn down to a simmer and cover, cooking until squash is tender about 30 minutes.
3. When ready to serve, stir in kale (if using) and transfer into bowls. Serve with coconut lime quinoa and garnish with cilantro.

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