This Quick VeganCurry is packed with amazing flavors and nutritious ingredients-- from the red pepper and coconut curry sauce to the plethora of veggies! This curry can be ready in about 30 minutes or less and is sure to be a hit with the whole family!
BLEND: Drain red peppers and add to blender with the entire can of coconut milk and 1 cup vegetable stock. Blend until smooth. Meanwhile, add onion, and carrots to a food processor and pulse to finely chop.
CURRY: Add coconut oil to a large cast iron pot and melt over medium-high heat. Add onion and carrots, and sauté, stirring frequently for 6-8 minutes. Add in ginger, garlic, curry powder, paprika, cumin, and coriander. Season to taste with salt (I add 1 tsp salt & 1/4 tsp pepper). Mix until fragrant, 2-4 more minutes. Pour in the sauce and mix, scraping the bottom of the pot to release any browned bits. Add in the drained beans and mix through to warm, 2 minutes.
FINISH CURRY: Add in peas and kale or spinach. Mix to warm through and wilt greens, about 3-5 minutes. Remove from heat and if desired, add some lemon zest and juice (I add 1/2 tsp zest and 1-2 tbsp juice) plus some fresh parsley (2-4 tbsp.). Taste and add additional seasoning as needed. Remove and serve with naan and over rice if desired (Note 1).
Video
Notes
Note 1: Side dishes: To keep the sides as simple as possible, use mini naan that you can simply pop in the toaster to warm through. For rice, use ready/microwaveable basmati rice for quickest prep! OR here's the quickest/easiest way to get perfect basmati rice. (This only works for basmati rice!)
Fill a large pot with water and set it to boil.
Once the water is at a rolling boil, salt the water and add in rice.
Cook without reducing the heat, for 6 minutes (taste test to ensure it is tender) and then drain and fluff with a fork. Easy!