Vegan Coconut Curry

The best recipe for that end-of-the-week fridge clear-out! Mix & match with any veggies you want!

This super simple vegan curry is easy, delicious & cost effective! It's also one of my favorite ways to get in alllllllll the veggies! Trust me when I say even your most veggie-hating family members will love this one!

POV: You optimistically bought a bunch of veggies at the beginning of the week, now it's Thursday & somehow none of those veggies have been eaten... Insert this super simple recipe! Prep your veggies, cook 'em up with this delicious coconut, creamy curry, & voila! Money saved, veggies eaten, health guru status level achieved!

You'll need red curry paste (buy it on Amazon & just keep one on hand, always!), coconut milk (I get mine from Trader Joe's & also keep it on hand, always!), a yellow onion, shallot, & ginger. For the seasoning I keep it simple with just turmeric, salt & pepper, since the red curry paste already gives you that nice flavor! I always have grains available in my pantry or freezer, for this recipe I used dried lentils & frozen cauliflower rice, but customize it however you like! Then you'll just need your favorite veggies! I like to use zucchini, mushrooms, red bell peppers, kale, cauliflower, or broccoli, but again make this unique to you (or whatever is in your fridge)! And then I always top it off with some lime, cilantro, green onions, & Sriracha!

Vegan Coconut Curry

Ingredients

• 2 tbsp olive oil (or coconut oil)

• ½ a large yellow onion

• 1 small shallot

• 1-2 tbsp freshly grated ginger

• 3-4 tbsp red curry paste

• 2 tsp turmeric

• 1 tsp salt & pepper (or to taste)

• 2 large zucchinis (or your veggie of choice)

• 1 large red bell pepper (or your veggie of choice)

• 1-2 cups crimini mushrooms (or your veggie of choice)

• 1 can coconut milk

• water (if needed)

• 1 cup red lentils

• 2-3 cups frozen cauliflower rice (or your rice of choice)

• Optional toppings: limes, cilantro, green onions, sriracha

Directions

1. Prepare your veggies! Chop your onion, shallot, & all other veggies to your liking. Grate ginger using the small edge of a cheese grater.

2. Add 1 tbsp olive oil (or coconut oil) to a large pot. Add onion & shallot, cook for about 2 minutes.

3. Add ginger, zucchini, mushrooms, red bell pepper, turmeric, salt & pepper, cook for another 3-5 minutes.

4. Make some space in the center of your pan & add the red curry paste. Let it cook for a minute & then combine with veggies until fragrant.

5. Add the lentils & coconut milk, simmer for 10-15 minutes. (Add water if needed)

6. Prepare the toppings & the rice while the curry simmers. For cauliflower rice, heat 1 tbsp olive oil (or coconut oil) in a large pan. Add the frozen cauliflower rice, cook until heated all the way through, stirring occasionally.

7. Serve on top of the rice & top with your favorite toppings!

For my meat eaters, check out my chicken veggie curry recipe! Remember you can make this recipe your own & make as much or as little as you'd like. This usually makes about 6 servings, so I love to have it for dinner & then lunches for the week!