Are you looking to create a delicious and nutritious meal without breaking the bank or spending hours in the kitchen? Look no further! Dive into the world of plant-based cooking with our easy-to-make curry recipe that makes the most of ingredients you already have in your fridge. Not only is this dish budget-friendly, but it’s also packed with wholesome goodness to nourish your body and soul.
Why Plant-Based Curry?
Curry is a versatile dish that lends itself perfectly to plant-based cooking. By using a variety of vegetables, legumes, and spices, you can create a flavorful and satisfying meal that’s both healthy and hearty. Plus, curries are incredibly adaptable, allowing you to use up whatever ingredients you have on hand, minimizing food waste and maximizing taste.
Thai Red Curry Paste- this is the heart of the recipe, all the flavor of this curry sauce is in the ingredient. Which includes, red chili peppers, lemongrass, turmeric and garlic. Be careful, a lot of curry paste contain shrimp paste.
Coconut Milk-
Serves as a creamy and indulgent base that adds richness and depth of flavor to the dish. Made from the grated flesh of mature coconuts, coconut milk is renowned for its luscious texture and subtly sweet taste, making it a popular ingredient in many Asian and tropical cuisines.
When incorporated into a curry, coconut milk not only provides a velvety consistency but also helps to mellow out the spices, creating a harmonious balance of flavors.
Vegetables- This curry is great for cleaning out your fridge and using up all those bip and bops. Use whatever vegetables you have, potato, peppers, carrots, zucchini, tomatoes, really anything will work. This is why I love this recipe.
Easy Budget Friendly Plant Based Curry
Equipment
Ingredients
- 3 tbsp red curry paste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- ½ cauliflower, cut into bite size pieces
- 1 large carrot, sliced on the biase
- 1 red pepper
- 1 cup chickpeas
- 1 cup vegetable stock(see my recipe)
- 1 can lite or full fat coconut milk
- 1 tsp tamari or soy sauce
- 2 tsp maple syrup
- ½ lime, squeezed
Instructions
- Gather your ingredients. Prep your vegetables( Use what you have, carrots, broccoli, cauliflower, peppers, potatoes). Chop vegetables into bite size pieces. Mince garlic.
- In a dutch oven, heat a splash of broth, add onions and cook for 3 minutes. Add the garlic and grated ginger and continue to cook for another minute.
- Add cauliflower, carrot, peppers and red curry paste. Toss to combine. Add 1 cup of vegetable broth and coconut milk. Cover and simmer for 15 minutes until the vegetables are tender
- Once vegetables are tender, add soy sauce, maple syrup and squeeze in fresh lime.
Video
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