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Lunch: Meat-free Red Coconut Curry
An amazingly tasty vegan curry
Cook Time: 20 mins
This recipe includes superfoods such as:
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1 cup Broccoli Florets
1 large Handful of Spinach
4 tbsp. Coconut Oil
1/4 medium Onion
1 tsp. Minced Garlic
1 tsp. Minced Ginger
2 tsp. Soy Sauce
1 tbsp. Red Curry Paste
(http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm)
1/2 cup Coconut Cream (or coconut milk)
Instructions
1. Add 2 tbsp. coconut oil to a pan and bring to medium-high heat.
2. Chop onions and mince garlic while you wait. When the oil is hot, add the onion to the pan and let it sizzle. Allow it to cook for 3-4 minutes to caramelize and become semi-translucent. Once this happens, add the garlic to the pan and let it brown slightly. About 30 seconds.
3. Turn the heat to medium-low and add broccoli florets to the pan. aStir everything together well. Let the broccoli take on the flavors of the onion and garlic. This should take about 1-2 minutes.
4. Move everything in your pan to the side and add 1 tbsp. red curry paste. You want this hitting the bottom of the pan so that all of the flavors can be released from the spices.
5. Once your red curry paste starts to smell pungent, mix everything together again and add a large handful of spinach over the top.
6. Once the spinach begins to wilt, add coconut cream and mix together.
7. Stir everything together and then add 2 tbsp. more coconut oil, 2 tsp. soy sauce, and 1 tsp. minced ginger. Let this simmer for 5-10 minutes, depending on how thick you want the sauce.
8. Dish out and serve! Feel free to garnish with a few slices of red cabbage and black sesame seeds for color.
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Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 786 kcal | ||
| Fat 77 g | ||
| Carbohydrate 19 g | ||
| Protein 11 g | ||
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