Healthy Vegetable Curry Without Coconut Milk (Creamy, Budget-Friendly & Weight Loss Friendly)
Healthy Vegetable Curry Without Coconut Milk (Creamy, Budget-Friendly & Weight Loss Friendly)
Equipment
Ingredients
- 2 cups long grain rice
- 2 cups cauliflower, chopped into bite size pieces
- 1 onion, sliced
- 1 cup carrots, sliced
- 1 cup bell peppers (red, yellow or orange) chopped
- 2 tbsp red curry paste
- 2 tbsp natural peanut butter
- 1 cup plant based milk
- ½ cup water
- 4 drops coconut extract
- 2 garlic cloves, minced
- 1 tbsp soy sauce or tamari
- 2 tbsp coconut sugar
- 2 tbsp fresh lime juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Start your rice in your rice cooker or stove top.
- Heat your pan to medium high, with a splash of water to your pan and add the onions, cook for 3 minutes. Add minced garlic and cook for additional 1 minute.
- Add your vegetables and stir for 3 minutes. Continue to add water to ensure that your vegetables don't burn.
- Add in the remaining ingredients, except the lime juice. Stir and allow to thicken. If your sauce is still thin, thicken with a slurry of 1 tbsp cornstarch and 2 tablespoons water. combine well and add to the curry and allow to thicken for a minute or two.
- Serve over rice or with naan and enjoy!
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