08/16/2017Stews - Main courses - Tofu, legumes and seitan

Coconut Milk Vegetable Curry

Name: Coconut Milk Vegetable Curry
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 400 mL coconut milk; curry; paprika; olive oil; salt; pepper; 3 carrots; 2 zucchini; 3 tomatoes; 1 onion; 80 g cooked chickpeas; 120 g bulgur; 6 dates

Batch cooking Oven-free Blender-free Autumn / Winter Low budget Lunchbox Asian cuisine

For: 2 serv.Difficulty: EasyPreparation: 20 minCooking: 1h05

Because you never know, we thought maybe you'd fancy a comforting, cozy dish for when summer slips away ;) Relax, we've got just the thing: a little stew of melting vegetables, all creamy with coconut milk, spiced up and served with bulgur! With this, you'll satisfy the whole family :D

Well, initially, it was a make-it-up-as-you-go meal, you know, when you improvise with those old vegetables that have been in your fridge for far too long and to which you add a can of coconut milk that happened to be there! But in the end, we loved it, so we're sharing all our little secrets on how to make it (nothing too groundbreaking, but still...).

Servings

Ingredients

Cups

-coconut milk 400 (mL)
-curry
-paprika
-olive oil
-salt
-pepper
-carrots 3
-zucchini 2
-tomatoes 3
-onion 1
-cooked chickpeas 80 (g)
-bulgur 120 (g)
-dates 6

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Steps

Wash the vegetables, peel the carrots and onion. Finely chop the onion, roughly cut the carrots and zucchinis. Dice the tomatoes.
Heat a little olive oil in a large pot. Sweat the onions in it, then add the carrots, tomatoes, and zucchini. Let them sauté a bit. Add the chickpeas and spices (a generous amount ;) ). Then pour in the coconut milk, a liter of water, and some coarse salt. Let it simmer for 30 to 45 minutes on low heat (put a lid on it if you see the water evaporating too much, there should still be plenty of sauce). The vegetables should be very tender! Add the dates and continue cooking for another 10 minutes. Adjust the seasoning with salt and pepper.
On the side, cook the bulgur in water with a bit of coarse salt. Serve the bulgur and then add the vegetable curry on top!