I’ve recently become obsessed with trying out new curry dishes. They are so flavorful & comforting to eat in the colder months & that is exactly what I am needing in my life right now.
Like most curry dishes, this Thai Red Coconut Curry is absolutely packed with flavor. It is super creamy from the coconut milk, has some spice from the red pepper flakes & red curry paste, with a hint of sweetness from the red bell pepper & carrots. Honestly, I could eat this for breakfast, lunch & dinner.
With the cold weather in full force in Ohio, I would definitely recommend giving this a try to warm you from the inside, out!
Ingredients you will need:
2 cups rice or quinoa *I used Jasmine Rice
1 tbsp coconut oil
1 red onion, chopped
4 garlic cloves, minced
4 large carrots, chopped into rounds
3 cups cauliflower, chopped
1 tsp turmeric powder
2 tsp ground ginger
¼ tsp red pepper flakes
1 cup vegetable broth
1 red pepper, chopped
1 can (15 oz.) garbanzo beans, drained
1/4 cup fresh basil, chopped
salt & pepper to taste
fresh basil, chopped
green onion, chopped
red pepper flakes
1. Cook rice or quinoa of your choice using the instructions on the box or bag.
2. In a large pot, heat coconut oil over medium heat. Add chopped onion & cook for about 5 minutes until soft & translucent. Then, add in the minced garlic, stir & cook for another 3 minutes.
3. Add in the chopped carrots & cauliflower, stir & cook for 4 minutes. Then, add in the turmeric, ginger, red pepper flakes & red curry paste. Stir together until carrots & cauliflower are evenly coated in the spices & curry paste.
4. Add in the vegetable broth, coconut aminos, coconut milk & stir together. Then bring the curry to a simmer.
5. Once the curry is simmering add in the chopped red bell pepper, chopped basil & drained garbanzo beans. Stir until well combined.
6. Turn to medium low heat & cook for 15 minutes, uncovered, stirring occasionally. Then, salt & pepper to taste.
7. Serve the curry over rice or quinoa of your choice & top with additional red pepper flakes, freshly chopped basil & green onions.
Recipe inspired by It's All Good Vegan
What is your favorite curry dish? Let me know in the comment box below.
Health Benefits from Ingredients in the Curry:
Bell Pepper boosts immunity, reduces inflammation, supports skin & hair health, protects eye health
Carrots improve eye health, boost immunity, aid digestion & reduce inflammation
Cauliflower boosts immunity, aids digestion, reduces inflammation & risk of cancer
Chickpeas support satiety, weight loss, & blood sugar regulation, aid digestion, lower cholesterol
Garlic boosts immunity, reduces blood pressure, promotes detoxification & heart health
Olive Oil lowers cholesterol, promotes heart health, reduces inflammation
Onion boosts immunity, promotes heart health, reduces risk of cancer