Vegan Creamy Coconut Curry Recipe

About this recipe

A rich and flavorful vegan curry made with coconut cream, chickpeas, and fresh vegetables, perfect for a satisfying dinner. This dish is infused with aromatic spices and simmered to perfection.

Ingredients

• 100 g Premium Curry Leaves
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 100 g Broccoli Florets
• 200 g Bok Choy
• 400 Ml Kara Coconut Cream
• 1 kg Rice
• 1 kg On1Y Pink Salt
• 100 g Catch Black Pepper Powder
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
• 100 g X 3 Mtr Coriander Powder Combo
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 50 g Minitz Garam Masala

Instructions

1. 1. Melt 4 tablespoons of coconut butter in a large saucepan over medium heat. Add 1/2 finely chopped red onion and cook until translucent, about 2 to 3 minutes.
2. 2. Stir in 1 minced clove of garlic, 1 teaspoon pink salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon fennel seeds, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/4 teaspoon garam masala. Cook for 1 minute until fragrant.
3. 3. Sprinkle 1 tablespoon of cornstarch into the pan and stir until a creamy paste forms. Gradually add 1/4 cup of water, stirring constantly to dissolve the cornstarch and thicken the mixture.
4. 4. Add 1/2 cup of cooked chickpeas and 2 cups of broccoli florets to the pan. Cook for 3 minutes, stirring occasionally, until the broccoli is tender but still crisp.
5. 5. Stir in 1 cup of cream of coconut and 4 curry leaves. Cover the pan halfway with a lid and simmer for 2 to 3 minutes until the liquid reduces and thickens.
6. 6. Lower the heat to medium-low and add 4 cups of chopped bok choy. Cook for 3 to 5 minutes until the bok choy is wilted and the curry is thick and creamy.
7. 7. Serve the curry hot with your favorite rice or flatbread for a delicious vegan dinner.