Description
Easy flavor-packed vegan yellow curry with mixed vegetables. It's loaded with colorful veggies, a little spicy from red chili, creamy coconut milk, and flavor from the spices and fresh cilantro.
Ingredients
Scale
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced or chopped
- 1 large bok choy ((about 1 pound) 453 g)) sliced (green and white parts separated)
- 1 red chili pepper, finely diced (I use a fresh cayenne pepper)
- 3 garlic cloves, minced or crushed
- ½ inch fresh ginger, grated or minced
- 2 tablespoons curry powder
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional)
- ½ teaspoon salt, or to taste
- ½ cup water
- 1 can (14 ounces (402 mL)) full fat or lite coconut milk
- 1 can (15 ounces (425 g)) chickpeas, drained and rinsed
- 2 tablespoons tamari or low-sodium soy sauce
- 2 teaspoons maple syrup
- 1 lime, juiced (about 2 tablespoons)
For Serving
- Fresh chopped cilantro
- More sliced red chili
- Rice or noodles
Instructions
- Sauté the red bell pepper, zucchini, white parts of the bok choy (reserving the green parts for later), and red chili in a preheated pan, for about 8-10 minutes or until the vegetables have softened. Add a splash of water or vegetable broth to keep the vegetables from sticking for oil-free cooking (or use a neutral-tasting oil). Alternatively, you can cook the vegetables in ¼ cup of water or vegetable broth if you don’t have a nonstick pan. Or use a tablespoon of neutral-tasting oil.
- When the vegetables have softened, add the garlic and ginger then sauté for 1-2 more minutes.
- Add curry powder, ground coriander, ground cumin, ground turmeric (if used), and salt then sauté for about 30 seconds to 1 minute until it’s aromatic.
- Use ½ cup of water to deglaze the pan, scraping off any brown bits on the bottom of the pan. Now add the coconut milk, chickpeas, tamari, and, maple syrup.
- Bring to a gentile simmer and cook covered for about 10 minutes for the flavors to blend together.
- Then stir in the green parts of the bok choy and cook uncovered on a gentle simmer for about 5 minutes, or just until the green parts have wilted.
- Then stir in the fresh lime juice, serve over rice, and top with fresh chopped cilantro.
Notes
For the recipe to go a little more smoothly have all of your veggies prepped and spices measured out before you start cooking.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: main course
- Method: stovetop
- Cuisine: Thai inspired
